Name: Creamed Tuna & Bean Spaghetti with Charred Pepper Mojo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 400 grams canned tuna (drained); 1 can (400 grams) black beans (drained and rinsed); 300 grams spaghetti; 200 milliliters heavy cream; 3 large sweet peppers (red, yellow, or orange); 6 cloves garlic (minced); 120 milliliters olive oil; 2 grams sea salt; 1 gram black pepper; 1 gram cumin powder; 500 milliliters water (for pasta)

Creamed Tuna & Bean Spaghetti with Charred Pepper Mojo

A bold Mexican-Modern Creative fusion that transforms humble ingredients into an elegant dish. Silky cream-infused tuna and beans coat spaghetti, topped with a vibrant charred sweet pepper and garlic mojo that brings authentic Mexican soul to contemporary plating. This unexpected combination delivers umami depth with bright, smoky accents.

40 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour1/10

Umami7/10

Spicy1/10

🥄 Texture

Silky, creamy sauce coats the spaghetti while flaked tuna provides soft, meaty chunks and black beans add a firmer, slightly creamy bite. The diced charred pepper mojo adds tender, slightly fibrous pieces and a slick of oil for contrast, giving a pleasant creamy-vs-chunky mouthfeel.

👃 Aroma

Smoky roasted pepper and warm garlic are prominent up front, backed by grassy olive oil and a whisper of cumin. A mild savory tuna note rounds out the profile, keeping the overall aroma rich but not overpoweringly fishy.

🍷 Pairs Well With

Dry, crisp white wine such as Sauvignon Blanc or an unoaked Chardonnay; alternatively a light lager or a sparkling water with a lemon wedge to cut the richness.

🥗 Side Dishes

Simple green salad with a bright lemon vinaigrette to add acidity, or crusty bread (or garlic bread) to soak up the sauce; roasted or steamed green vegetables like broccolini or asparagus work well too.

Ingredients(11 items)

1400 grams canned tuna (drained)

21 can (400 grams) black beans (drained and rinsed)

3300 grams spaghetti

4200 milliliters heavy cream

53 large sweet peppers (red, yellow, or orange)

66 cloves garlic (minced)

7120 milliliters olive oil

82 grams sea salt

91 gram black pepper

101 gram cumin powder

11500 milliliters water (for pasta)

Instructions

Bring 500 ml water to a boil in a large pot. Add salt and cook spaghetti according to package directions until al dente. Drain and set aside.

While pasta cooks, char the sweet peppers directly over a gas flame or under a hot broiler for 8-10 minutes, turning occasionally until skin is blackened. Place in a sealed bowl for 5 minutes to steam.

Peel off the charred skin from peppers under cool running water. Remove seeds and finely dice the peppers into small cubes.

In a large skillet, heat 60 ml olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.

Add the diced charred peppers to the garlic oil and cook for 2 minutes, stirring gently. Season with 0.5 grams salt and set this 'mojo' aside in a small bowl.

In the same skillet, add remaining 60 ml olive oil over medium heat. Add drained tuna and break it into chunks with a wooden spoon, cooking for 2 minutes.

Pour in the heavy cream and stir gently to combine with the tuna. Add black beans and cumin powder. Cook for 3-4 minutes until sauce is warm and slightly thickened.

Season the tuna-cream sauce with remaining salt and black pepper to taste.

Add the cooked spaghetti to the tuna-cream mixture and toss gently to coat all pasta evenly, cooking together for 1 minute.

Divide pasta into serving bowls. Top each portion with a generous spoonful of the charred pepper mojo, allowing the vibrant peppers and garlicky oil to cascade over the creamy pasta.

Serve immediately while the contrast between warm creamy pasta and bright, smoky pepper topping is at its peak.