This easy Jamie Oliver Prawn and Tuna Pasta is a delicious, quick meal packed with creamy flavors. The combination of seafood, saffron, and pistachios makes it a unique dish, while simple ingredients like fresh tuna, prawns, and linguine allow for easy adaptations. Perfect for a tasty, weeknight dinner!
Ingredients Needed
- 2 small onions
- 4 large raw shell-on prawns (from sustainable sources)
- Olive oil
- 1 cinnamon stick
- 2 anchovy fillets in oil (from sustainable sources)
- 1 good pinch of saffron
- 4 tbsp (¼ cup) white wine vinegar
- 50g (about 1/3 cup) shelled unsalted pistachios
- Pecorino or Parmesan cheese rind
- 150g (about 5 oz) dried linguine
- 200g (about 7 oz) yellowfin tuna (from sustainable sources)
- ½ bunch (15g) of fresh flat-leaf parsley
How To Make Prawn And Tuna Pasta
- Prepare the onions and prawn heads: Peel and finely slice the onions, placing them in a bowl of water. Remove the prawn heads and place them in a cold frying pan with 2 tbsp (1 oz) of olive oil and the cinnamon stick.
- Cook the onions and anchovies: Turn the heat to medium. Once the prawn heads start sizzling, add the anchovies. Drain the onions and toss them into the pan. Cover and cook for 20 minutes, stirring occasionally, and adding a splash of water if needed.
- Prepare the prawns and other ingredients: Peel the prawns and run a small sharp knife down their back to butterfly them. Remove and discard the vein. Steep the saffron in a splash of boiling water with the white wine vinegar. In a pestle and mortar, pound the pistachios, and grate a little pecorino rind for seasoning.
- Cook the pasta: Cook the linguine in boiling salted water according to the package instructions.
- Prepare the tuna and parsley: While the pasta is cooking, chop the tuna into 1cm (½-inch) chunks. Finely chop the top leafy half of the parsley.
- Finish the sauce and combine: With 2 minutes left on the pasta, remove the lid from the onions and increase the heat to high. Gently squash the prawn heads so their juices spill into the pan. Discard the heads and cinnamon stick. Stir in half the parsley and add the saffron vinegar mixture. Stir in the prawns and tuna.
- Combine the pasta: Use tongs to drag the pasta directly into the pan, letting some starchy water follow. Toss everything together for 2 minutes, loosening with a little more pasta water if needed.
- Add final touches: Turn off the heat, and toss in the grated pecorino rind and pistachios. Taste and adjust seasoning if needed.
- Serve: Sprinkle the remaining parsley over the pasta and serve immediately.
Recipe Tips
- Don’t overcook the onions: Let them cook slowly for the full 20 minutes to get a soft, sweet flavor. Stir occasionally and add water if needed to prevent burning.
- Use fresh, sustainable seafood: Always choose sustainable prawns and tuna for better flavor and to support the environment.
- Don’t skip the prawn heads: Crushing them in the pan releases rich, tasty juices that add depth to the sauce.
- Adjust pasta water for perfect sauce consistency: Add a little of the starchy pasta water to the pan to help the sauce stick to the pasta and create a creamy texture.
- Grate the pecorino rind: It gives extra seasoning and depth of flavor to the dish, so don’t miss this step!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover prawn and tuna linguine cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 2 days.
- Reheat: Reheat the pasta in a pan over medium heat for about 5-7 minutes. Add a little pasta water or olive oil to prevent it from drying out, and stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (based on 2 servings per recipe)
- Calories: 699
- Total Fat: 29.3g
- Saturated Fat: 4.1g
- Total Carbohydrate: 66.3g
- Dietary Fiber: 6.2g
- Sugars: 10.6g
- Protein: 46.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tuna Fettuccine Pasta
- Jamie Oliver Sausage Linguine Pasta Recipe
- Jamie Oliver Corteccia Pasta Recipe
- Jamie Oliver Pistachio Pesto Pasta Salad
Jamie Oliver Prawn And Tuna Pasta Recipe
Description
This easy Jamie Oliver Prawn and Tuna Pasta is a delicious, quick meal packed with creamy flavors. The combination of seafood, saffron, and pistachios makes it a unique dish, while simple ingredients like fresh tuna, prawns, and linguine allow for easy adaptations. Perfect for a tasty, weeknight dinner!
Ingredients
Instructions
- Prepare the onions and prawn heads: Peel and finely slice the onions, placing them in a bowl of water. Remove the prawn heads and place them in a cold frying pan with 2 tbsp (1 oz) of olive oil and the cinnamon stick.
- Cook the onions and anchovies: Turn the heat to medium. Once the prawn heads start sizzling, add the anchovies. Drain the onions and toss them into the pan. Cover and cook for 20 minutes, stirring occasionally, and adding a splash of water if needed.
- Prepare the prawns and other ingredients: Peel the prawns and run a small sharp knife down their back to butterfly them. Remove and discard the vein. Steep the saffron in a splash of boiling water with the white wine vinegar. In a pestle and mortar, pound the pistachios, and grate a little pecorino rind for seasoning.
- Cook the pasta: Cook the linguine in boiling salted water according to the package instructions.
- Prepare the tuna and parsley: While the pasta is cooking, chop the tuna into 1cm (½-inch) chunks. Finely chop the top leafy half of the parsley.
- Finish the sauce and combine: With 2 minutes left on the pasta, remove the lid from the onions and increase the heat to high. Gently squash the prawn heads so their juices spill into the pan. Discard the heads and cinnamon stick. Stir in half the parsley and add the saffron vinegar mixture. Stir in the prawns and tuna.
- Combine the pasta: Use tongs to drag the pasta directly into the pan, letting some starchy water follow. Toss everything together for 2 minutes, loosening with a little more pasta water if needed.
- Add final touches: Turn off the heat, and toss in the grated pecorino rind and pistachios. Taste and adjust seasoning if needed.
- Serve: Sprinkle the remaining parsley over the pasta and serve immediately.
Notes
- Don’t overcook the onions: Let them cook slowly for the full 20 minutes to get a soft, sweet flavor. Stir occasionally and add water if needed to prevent burning.
- Use fresh, sustainable seafood: Always choose sustainable prawns and tuna for better flavor and to support the environment.
- Don’t skip the prawn heads: Crushing them in the pan releases rich, tasty juices that add depth to the sauce.
- Adjust pasta water for perfect sauce consistency: Add a little of the starchy pasta water to the pan to help the sauce stick to the pasta and create a creamy texture.
- Grate the pecorino rind: It gives extra seasoning and depth of flavor to the dish, so don’t miss this step!
Jamie Oliver Prawn And Tuna Pasta Recipe