This easy and delicious Grilled Tuna with Tomato Pasta recipe by Jamie Oliver is a quick and nutritious meal perfect for any night. The tender tuna steaks are paired with a flavorful tomato sauce, fresh basil, and a simple rocket salad, making it a light yet satisfying dish you can customize with pantry staples.
Ingredients Needed
- 1 clove garlic
- 200g (7 oz) cherry tomatoes
- 30g (1 oz) black olives
- 30g (1 oz) green olives
- 1 teaspoon fennel seeds
- Sea salt
- 30g (1 oz) Parmesan cheese
- A small bunch of fresh basil
- Olive oil
- 1 lemon
- 2 x 120g (4.2 oz) tuna steaks (roughly 1.5 cm thick)
- Freshly ground black pepper
- 150g (5.3 oz) dried spaghetti
- Extra virgin olive oil
- ½ fresh red chili
- 35g (1.2 oz) rocket
How To Make Grilled Tuna With Tomato Pasta
- Prepare the Ingredients: Peel and finely slice the garlic. Cut the cherry tomatoes in half. Stone the olives and tear them into thirds or quarters. Smash the fennel seeds with a pinch of salt in a pestle and mortar and set aside.
- Prepare the Parmesan and Basil: Finely grate the Parmesan. Pick the basil leaves and set them aside. Roughly chop the basil stalks, then smash them with a pinch of salt in a pestle and mortar.
- Marinate the Tuna: Mix 2 tablespoons of olive oil, lemon zest, and juice of half the lemon with the basil paste. Spoon this mixture onto a plate and place the tuna steaks on top. Turn the tuna in the dressing, then let it marinate for 20 minutes in the fridge.
- Cook the Pasta: Boil the kettle. In a deep pasta pan, add the boiling water and a generous pinch of salt. Bring to a boil, then cook the spaghetti according to the packet instructions. Once cooked, reserve half a mug of cooking water, then drain the pasta.
- Cook the Tomato Sauce: Heat a splash of olive oil in a medium saucepan over medium heat. When the garlic turns golden, add the fennel seeds and cherry tomatoes. Season with freshly ground black pepper, cover, and cook for 5 minutes on low heat. Turn off the heat, then stir the drained pasta into the tomato sauce. Season with salt, pepper, and a squeeze of lemon juice. Cover and set aside.
- Prepare the Salad: Tear the basil leaves into a bowl. Add the olives and rocket, then dress the salad with lemon juice and a drizzle of extra virgin olive oil. Sprinkle with finely chopped chili.
- Grill the Tuna: Season the tuna steaks with salt. Heat a griddle pan over medium heat and cook the tuna steaks for 30 seconds on each side for rare, or longer for a more well-done result.
- Assemble the Dish: Stir the grated Parmesan into the spaghetti, adding a splash of the reserved cooking water if needed to loosen. Serve by dividing the pasta between plates, placing a tuna steak next to each pile, and topping with the olive and rocket salad.
Recipe Tips
- Marinate the Tuna: Let the tuna marinate for at least 20 minutes. This allows the flavors of the basil and lemon dressing to soak in, making the tuna extra tasty.
- Don’t Overcook the Tuna: Grill the tuna steaks for just 30 seconds on each side for a rare finish. Overcooking will dry them out and make them less tender.
- Save Pasta Water: Always reserve a little pasta cooking water before draining. This starchy water helps loosen the spaghetti and makes the sauce coat the noodles better.
- Perfect the Tomato Sauce: Cook the tomatoes gently until soft, but don’t rush. The slow cooking allows the natural sweetness to develop, balancing the savory tuna and olives perfectly.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover Grilled Tuna with Tomato Pasta cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 2 days.
- Reheat: Heat the pasta and tuna in a pan over medium heat with a splash of olive oil. Stir occasionally for 5-7 minutes until everything is hot.
Nutrition Facts
Serving Size: 1 serving (approximately 1 plate)
- Calories: 898
- Total Fat: 43.7g
- Saturated Fat: 9.6g
- Total Carbohydrate: 57.6g
- Sugars: 6.8g
- Protein: 65g
Try More Jamie Oliver Recipes:
- Jamie Oliver Gluten-free Pasta Dough
- Jamie Oliver Pasta Con Le Sarde
- Jamie Oliver Winter Squash Pasta Recipe
- Jamie Oliver Bolognese Ravioli Pasta
Jamie Oliver Grilled Tuna With Tomato Pasta
Description
This easy and delicious Grilled Tuna with Tomato Pasta recipe by Jamie Oliver is a quick and nutritious meal perfect for any night. The tender tuna steaks are paired with a flavorful tomato sauce, fresh basil, and a simple rocket salad, making it a light yet satisfying dish you can customize with pantry staples.
Ingredients
Instructions
- Prepare the Ingredients: Peel and finely slice the garlic. Cut the cherry tomatoes in half. Stone the olives and tear them into thirds or quarters. Smash the fennel seeds with a pinch of salt in a pestle and mortar and set aside.
- Prepare the Parmesan and Basil: Finely grate the Parmesan. Pick the basil leaves and set them aside. Roughly chop the basil stalks, then smash them with a pinch of salt in a pestle and mortar.
- Marinate the Tuna: Mix 2 tablespoons of olive oil, lemon zest, and juice of half the lemon with the basil paste. Spoon this mixture onto a plate and place the tuna steaks on top. Turn the tuna in the dressing, then let it marinate for 20 minutes in the fridge.
- Cook the Pasta: Boil the kettle. In a deep pasta pan, add the boiling water and a generous pinch of salt. Bring to a boil, then cook the spaghetti according to the packet instructions. Once cooked, reserve half a mug of cooking water, then drain the pasta.
- Cook the Tomato Sauce: Heat a splash of olive oil in a medium saucepan over medium heat. When the garlic turns golden, add the fennel seeds and cherry tomatoes. Season with freshly ground black pepper, cover, and cook for 5 minutes on low heat. Turn off the heat, then stir the drained pasta into the tomato sauce. Season with salt, pepper, and a squeeze of lemon juice. Cover and set aside.
- Prepare the Salad: Tear the basil leaves into a bowl. Add the olives and rocket, then dress the salad with lemon juice and a drizzle of extra virgin olive oil. Sprinkle with finely chopped chili.
Notes
- Marinate the Tuna: Let the tuna marinate for at least 20 minutes. This allows the flavors of the basil and lemon dressing to soak in, making the tuna extra tasty.
- Don’t Overcook the Tuna: Grill the tuna steaks for just 30 seconds on each side for a rare finish. Overcooking will dry them out and make them less tender.
- Save Pasta Water: Always reserve a little pasta cooking water before draining. This starchy water helps loosen the spaghetti and makes the sauce coat the noodles better.
- Perfect the Tomato Sauce: Cook the tomatoes gently until soft, but don’t rush. The slow cooking allows the natural sweetness to develop, balancing the savory tuna and olives perfectly.
Jamie Oliver Grilled Tuna With Tomato Pasta