Jamie Oliver 5 Ingredients Seared Tuna Salad

If you’re after something fresh, vibrant, and packed with protein, then this Jamie Oliver 5 Ingredients Seared Tuna Salad is the one. With crisp green beans, creamy feta, buttery potatoes, and beautifully seared tuna, it’s light yet completely satisfying. I made this after a busy day when I didn’t want to fuss—and it hit the spot like no other. (inspired by Jamie Oliver)

Ingredients Needed

• 220g green beans, trimmed
• 10 mixed marinated olives
• 2 x 150g tuna steaks, ideally 2cm thick
• 1 x 567g tin of new potatoes, drained and sliced
• 70g feta cheese

How To Make Jamie Oliver 5 Ingredients Seared Tuna Salad

1. Char the Green Beans:
   Start by heating a large non-stick frying pan over high heat. Once hot, toss in the green beans and let them sizzle away until they start to char. Don’t stir them too much—letting them sit builds that lovely smoky flavor. This takes around 4–5 minutes.
2. Prep the Tuna and Olives:
   While the beans are cooking, rub about half a tablespoon of olive oil (or olive marinade if you’re using jarred olives) over the tuna steaks. Tear the olives into chunks and remove any pits if needed. Set aside for now.
3. Make the Feta Potato Base:
   Drain the tin of new potatoes and slice them up. In a blender or pestle and mortar, smash the feta with a bit of its brine until it becomes creamy. Add a splash of water if you need to loosen the texture. Season with black pepper and toss this dressing through the sliced potatoes. Arrange the creamy potatoes on two plates.
4. Finish the Beans and Olives:
   Once the beans are nicely charred, remove from the heat and toss them with the torn olives, a drizzle of red wine vinegar, and a splash of extra virgin olive oil. Scatter this warm bean and olive mix over the creamy potatoes on the plates.
5. Sear the Tuna:
   Crank the heat back up on your pan and sear the tuna steaks for about 1 minute per side. You want a golden, just-browned outside and a soft, blushing pink middle. Don’t overcook—this is where the magic happens!
6. Serve the Salad:
   Tear the tuna into bite-sized chunks and lay it on top of the warm salad. Give everything a final crack of black pepper and serve straight away. It’s simple, nourishing, and completely delicious.

Why I Love This Recipe

This is one of those dishes that feels restaurant-fancy but only takes 15 minutes in your own kitchen. The tuna is buttery and rich, the potatoes and feta are creamy and salty, and those olives bring bursts of flavor in every bite. It’s a salad you actually get excited about—and it looks gorgeous on the plate too.

Recipe Tips

• Use fresh tuna. It’s the star of the dish, so go for fresh over frozen if you can.
• Let the beans char. Give them time in the pan to blister and get that lovely grilled flavor.
• Sear the tuna fast. One minute per side is all you need for perfect texture.
• Feta brine is your friend. It makes a tangy, salty dressing that clings to the potatoes beautifully.
• Keep ingredients separate if prepping ahead. Especially the feta dressing—it can make things soggy if mixed too early.

How To Store Jamie Oliver 5 Ingredients Seared Tuna Salad

• In the Fridge:
  Place leftover tuna, beans, and potatoes in an airtight container and refrigerate for up to 2 days. If possible, keep the feta dressing separate to avoid sogginess.
• Reheating:
  This salad is best cold or room temp. If you need to reheat, do so gently in a pan—especially the tuna, which can turn dry quickly.
• Freezing:
  Not recommended. The textures of tuna, feta, and potatoes don’t hold up well to freezing.

FREQUENTLY ASKED QUESTIONS

• Can I use canned tuna instead?
  You can, but fresh tuna gives this dish its wow factor. If you use canned, go for one in olive oil and don’t sear it.
• Do I have to use tinned potatoes?
  Not at all. You can boil your own new potatoes, but the tin saves time and still works beautifully.
• What other cheese could I use?
  Goat cheese or ricotta would also work if you don’t have feta, though you might need to adjust seasoning.
• Is this a good meal prep option?
  Definitely! Just keep the components separate and assemble when ready to eat.
• What wine pairs well with this?
  A chilled glass of Sauvignon Blanc or dry rosé would go down a treat with this salad.

Nutrition Facts

• Calories: 433 kcal
• Total Fat: 13.1g
• Saturated Fat: 5.8g
• Protein: 48.2g
• Carbohydrates: 30g
• Sugars: 4.1g
• Salt: 1.7g
• Fibre: 5.2g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Bream & Roasted Grapes
• 5 Ingredients Sea & Mountain Skewers
• 5 Ingredients Epic Prawns & Beans
• 5 Ingredients Black Squid