Jamie Oliver Tuna Pasta Salad

So. Jamie Oliver Green Bean Salad. Not the kind of dish you expect to remember, right? But there’s something about that tangy kick, the still-warm beans clinging to a sharp-sweet glaze, the way the parsley and onion bite through… it lingers. Like a good song that doesn’t leave your head. I made it on a grey Wednesday because I had beans and a mood. (inspired by Jamie Oliver)

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 Tuna Pasta Salad

1. Boil the kettle. Or a big pot, really. Water, salt. Get it rolling like a storm.
2. Drop the beans in. Watch them turn a louder green, almost shouting. Seven minutes. Maybe ten. Don’t leave the room. They go from perfect to limp so fast it’s tragic.
3. Meanwhile – in a bowl big enough to fit your two hands – whisk vinegar with oil. The smell slaps, in a good way. Toss in the onion, garlic, parsley, sugar, salt, and that cracked pepper. Stir. Taste. Adjust. This is not science.
4. Now. The beans. Drain them. Shake off the heat. Then – while they’re still warm, still steaming like breath on a cold day – tip them into the bowl. Toss them through the dressing. Don’t be gentle. Let the dressing get everywhere.
5. Then wait. An hour, maybe more. Room temp is perfect. Stir once or twice. You’ll see the beans darken slightly, glossy and smug.

Why I Love This Recipe

I didn’t think much of it while making it. I was thinking about bills, and whether the dog needed another walk. But something about how the warm beans sucked up that vinegary sting, how the onions softened but didn’t fade… it hit. People went back for thirds. I didn’t even sit down to eat. Just stood by the counter, fork in hand.

Recipe Tips

• Green beans need to be snappy. Like, audibly snappy.
• Don’t rush the vinegar-oil balance. Taste it with your finger. Adjust it with a shrug.
• Slice the onion thin enough to see through it.
• Warm beans + dressing = best moment.
• One hour rest isn’t optional. That’s when the magic settles in.

How To Store This Jamie Oliver Tuna Pasta Salad

• Room Temp: Once dressed, let it hang out for an hour. No more than two, or it starts to get weird.
• Fridge: Throw the leftovers into a container with a tight lid. Fridge for 3–4 days. The flavors keep evolving – kinda like leftover pasta salad, but better.
• Freezer: Nope. Beans get weird and soggy and depressing.
• Reheat: Don’t bother. This one’s made to be eaten cold, or room-temp. Just give it a stir, maybe a splash of vinegar if it’s gone sleepy.

Let’s Answer a Few Questions!

Why is my tuna pasta salad watery?
Could be the cucumber. Or not draining the pasta. Or just life. Try patting the veg dry and draining everything well.

Can I use a different pasta?
Of course. Use whatever’s hiding in the cupboard. It’ll be fine.

What if I don’t like yogurt?
Try sour cream. Or mayo. Or both. You’re the boss.

Can I prep it the night before?
Definitely. Just maybe keep the crumbs separate so they stay crisp.

Can I make it vegan?
Yep. Swap tuna for chickpeas, yogurt for a plant-based one, and skip the feta or use a vegan cheese.

Nutrition Facts (per serving)

• Calories: 180
• Carbs: 16g
• Protein: 3g
• Fat: 13g
• Sugar: 6g
• Fibre: 5g
• Sodium: 403mg

Try More Recipes:

• Jamie Oliver Tarte Tatin Recipe
• Jamie Oliver Pear And Gingerbread Cake
• Jamie Oliver Apple And Blackberry Crumble