Jamie Oliver Caesar Salad

You ever get that midweek itch, The one where your brain’s done, your belly’s growling, and you can’t bear the thought of another dull meal? Yeah. That’s when I made this Jamie Oliver Tuna Pasta Salad. It’s tangy, soft and crunchy all at once—like a picnic in your mouth, but without all the ants and fuss. There’s this hit of lemon and a creaminess from the yogurt that clings to the pasta in the best way. I wasn’t expecting much, just lunch. But this? It kind of woke me up. Inspired by Jamie Oliver, but also kind of inspired by desperation.

Ingredients Needed

• 1 small red onion, finely chopped
• Juice of 2 lemons (get all the pulp too—it’s good)
• 250g pasta shells (any shape really, but shells hug the sauce)
• 350g broccoli, chopped fine—florets and stems
• 1 slice wholemeal bread (about 50g), doesn’t need to be fancy
• 1/2 tsp cayenne pepper (more if your week’s been a mess)
• 1 cucumber, sliced into moons
• A handful of chives or dill, chopped—whatever’s on hand
• 4 tbsp natural yoghurt (the full-fat one, please)
• 2 tins of tuna in spring water (120g each, drained like your last nerve)
• 50g feta, crumbled roughly

How To Make Jamie Oliver Caesar Salad

• Start with the onion. I like slicing it thin and letting it sit in lemon juice. There’s a kind of alchemy there—sharp goes mellow, gets a citrusy bite. Add some salt and pepper. Stir. Forget about it for a bit.
• Pasta time. Big pot, salted like the sea. When the water’s dancing, throw in your shells. Halfway through, chuck in the broccoli. You want it green, not sad and limp.
• While that’s going, toast your bread. Sprinkle with cayenne first so it bites back. Toast until it’s golden, break it up with your hands. You’ll want some pieces big enough to crunch, some just dust.
• Now the salad bit. Mix yoghurt with the lemony onions (juice and all). Add cucumber and herbs. It’s starting to smell sharp and fresh. Fold in the pasta and broccoli—don’t overthink it. Then, the tuna. Flake it with your fingers. It’s messy, but worth it.
• Taste. Salt, Pepper, Maybe a squeeze more lemon? Up to you. Serve in big bowls. Scatter the feta like snow, then top with the spiced crumbs. Dig in before someone else does.

Why I Love This Recipe

I made this on a humid Tuesday when everything felt a bit grey. The fridge was mostly empty, the mood worse. But as I stirred this together, something shifted. That smell—lemon, herbs, the sea-salty tuna—reminded me of summers past. Of cheap garden chairs and legs stuck to plastic. The whole thing came alive in a way I wasn’t expecting. I ended up eating it straight from the mixing bowl. Standing up. No regrets.

Recipe Tips

• Don’t have broccoli, Use peas. Or spinach. Or nothing.
• The bread’s optional but don’t skip it unless you must—it’s the crunch.
• Want heat , Double the cayenne or toss in some chili flakes.
• Extra creamy, Add mayo. I won’t tell.
• Tuna’s not your thing? Chickpeas work. Still briny. Still good.

How To Store This Jamie Oliver Caesar Salad

• At Room Temperature: Not for long. Maybe an hour if you’re lucky. It’s not a barbecue plate.
• In the Fridge: Shove it in a container. Keeps for about five days. Tastes better on day two, weirdly.

Let’s Answer a Few Questions!

Can I make this vegetarian?
Yep. Drop the anchovies and Worcestershire. Use tamari or mushroom sauce if you want depth.

What lettuce is best?
Cos or romaine. Something with backbone. No floppy greens.

Can I prep this ahead?
Kind of. Keep parts separate. Dress at the last second.

Dairy-free option?
Sure. Plant-based yogurt and skip the cheese. Or use a dairy-free one.

Do I need a blender?
It helps. But if you’re stubborn, just chop everything fine and whisk. Your arm might hate you.

Nutrition Facts (per serving)

• Calories: 433
• Carbs: 30g
• Protein: 14g
• Fat: 28g
• Sugar: 3.2g
• Fibre: 2.1g
• Sodium: 378mg

Try More Recipes:

• Jamie Oliver Quinoa Salad
• Jamie Oliver Tuna Pasta Salad
• Jamie Oliver Egg Salad