Caramelized Albacore with Nong’s Sauce

5 minutes prep 20 minutes active cooking 25 minutes total
Makes 4 - 6 servings

I loved An Uong’s story about her mother’s ability to adapt the cheap, canned foods from the 99 cent store into facsimiles of the meals she grew up eating in Vietnam.

A can of tuna, some maple syrup, and a splash of fish sauce became “her remix of tép rang, a sweet and salty Vietnamese dish of tiny shrimp caramelized in fish sauce and sugar.” I used our local Pacific albacore, Louisiana dried shrimp, and Nong’s Kao Man Ghai Sauce, and while Uong and her family ate it over rice, I tossed it with spaghetti.

What You'll Need


For the shopping list

  • 1/4 cup of dried shrimp, soaked in hot water for 10 minutes and drained
  • 1/2 pound of spaghetti

From our shop

7oz can of  Wild Canned Albacore Tuna
$11.00– Lummi Island - Washington
Out of stock

2 tablespoons of  Madre Terra
$25.00– Sicily - Italy
3/4 cup of  Khao Man Gai Sauce
$13.00– Portland - Oregon
To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily


From the kitchen

  • 1 Large Skillet
  • 1 Large Pot
  • Measuring Cups

What you'll have to do

Step 1

Heat a skillet over medium, then add the tuna and 2 tablespoons olive oil. Break it up and let cook, stirring occasionally, for about 5 minutes.

Step 2

Add the drained shrimp and 3/4 cup Nong’s sauce. Cook, stirring occasionally, for about 10 minutes or until the sauce has reduced and thickened.

Step 3

Add 1/2 pound spaghetti to a large pot of well-salted boiling water and cook, stirring occasionally, until done, then drain.

Step 4

Add the cooked pasta to the tuna and cook together for a few minutes.

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