Jamie Oliver 5 Ingredients Speedy Tuna Pasta

The Jamie Oliver 5 Ingredients Speedy Tuna Pasta is exactly what you need when dinner needs to be on the table—fast. With fresh tuna, juicy cherry tomatoes, fragrant basil, and a touch of heat from red chilli, this pasta is light, vibrant, and ready in minutes. I made it after a long day and couldn’t believe how fresh and satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

• 150g dried spaghetti
• 1 fresh red chilli
• 160g ripe mixed-colour cherry tomatoes
• 150g tuna steak
• 15g fresh basil (half a bunch)

How To Make Jamie Oliver 5 Ingredients Speedy Tuna Pasta

• Cook the Spaghetti: Bring a pot of salted water to the boil and cook your spaghetti according to the packet instructions until al dente. Reserve a small cup of the pasta water before draining.
• Prep the Ingredients: While the pasta cooks, thinly slice the red chilli, cherry tomatoes, tuna steak, and most of the basil leaves (save a few for garnish). Place everything into a large mixing or serving bowl.
• Mix the Dressing: Add 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar to the bowl. Season with sea salt and black pepper and give everything a good mix.
• Combine with Pasta: Using tongs, lift the hot spaghetti straight from the pot into the bowl. Allow a little starchy pasta water to come along—it helps loosen the dressing and gently cooks the tuna. Toss everything together until well combined.
• Serve and Garnish: Top with the reserved basil leaves and drizzle with a little extra olive oil for a glossy finish. Serve immediately while the pasta is warm and the tuna is just-cooked.

Why I Love This Recipe

It’s hard to beat this pasta for speed and flavor. The fresh tuna just gently cooks in the warmth of the pasta, keeping it tender and silky. The mix of sweet tomatoes, fresh basil, and a little chili heat is pure Mediterranean comfort. It’s one of those recipes that feels like a treat but takes almost no time to make.

Recipe Tips

• Use fresh tuna: It’s the star of the show—fresh is best for texture and flavor.
• Don’t overcook the tuna: Let the pasta heat do the work so the tuna stays melt-in-your-mouth tender.
• Slice everything finely: This ensures every bite has a balanced mix of flavor and texture.
• Save some pasta water: A little goes a long way in helping bring the dressing and ingredients together.
• Fresh basil is a must: It adds aroma and flavor that dried just can’t match.

How To Store This Jamie Oliver 5 Ingredients Speedy Tuna Past

• At Room Temperature: Enjoy immediately—this dish is best served fresh.
• In the Fridge: Store leftovers in an airtight container for up to 1 day.
• In the Freezer: Not recommended, as the tuna and fresh ingredients don’t freeze well.
• Reheating: Reheat gently on the stovetop with a splash of water or olive oil. Or microwave in 30-second bursts until warmed through.

FREQUENTLY ASKED QUESTIONS

• Can I use canned tuna instead of fresh?
  You can, but the fresh tuna gives a softer texture and richer taste. Canned works in a pinch.
• What’s the best vinegar to use?
  Red wine vinegar adds a nice tang, but lemon juice could also work for a citrusy twist.
• Is this dish spicy?
  It has a gentle heat from the chilli. If you’re heat-sensitive, remove the seeds or use less.
• Can I use another type of pasta?
  Absolutely—penne, linguine, or even fusilli would work great.
• What can I serve with it?
  A simple green salad or a side of crusty bread would be perfect.

Nutrition Facts

• Calories: 496 kcal
• Fat: 18.2g
• Saturated Fat: 3g
• Protein: 27.8g
• Carbohydrates: 58.7g
• Sugars: 5.2g
• Salt: 0.4g
• Fibre: 3g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Mussel Tagliatelle
• 5 Ingredients Turkish Inspired Pasta
• 5 Ingredients Crab Linguine
• 5 Ingredients Sweet Pea Orecchiette