Jamie Oliver Prawn And Tuna Pasta Recipe

I wasn’t planning to cook something fancy — I was in my usual weekday brain fog, hungry, slightly annoyed, and absolutely not in the mood for a long recipe. But then I saw a bag of prawns in the freezer, half a bunch of parsley dying in a jar, and one of those lonely tins of tuna you always think you’ll use in a salad and never do. So I threw something together with Jamie Oliver’s idea as the backbone… and mate — it hit different.

There’s heat and depth from the anchovies and cinnamon (don’t roll your eyes), silkiness from the prawns, and then these rogue pops of crunch from crushed pistachios that actually made me stop chewing and say “wow” out loud to no one. The saffron and vinegar thing? Wildly good. This dish feels like Sicilian sun and seaside café energy, but you’re just standing barefoot in your own messy kitchen.

I didn’t even make a side. Just stood there, eating forkful after forkful straight from the pan. This is that kind of pasta.

Why You’ll Love It

• It feels indulgent without being heavy
• Anchovies + cinnamon = weird-sounding but SO good
• You finally use that tin of tuna for something cool
• Pistachios = salty crunch surprise every few bites
• Great way to impress someone with minimal fuss
• No cream, no tomato, just bold coastal flavours

Ingredients

• 2 small onions
• 4 large raw shell-on prawns (go wild if you’ve got more)
• Olive oil (2 tbsp, plus more if you vibe that way)
• 1 cinnamon stick
• 2 anchovy fillets in oil
• 1 good pinch saffron
• 4 tbsp white wine vinegar
• 50g shelled unsalted pistachios
• A chunk of pecorino or Parmesan rind
• 150g dried linguine
• 200g yellowfin tuna (jarred or tinned, in oil is best)
• ½ bunch fresh flat-leaf parsley (about 15g)

How to Make It

Let the onions take their sweet time:

Slice your onions and drop them in cold water while you start the pan — makes them sweeter, softer. A neat little trick.

Start the flavour base with the weird bits (trust me):

Pull off the prawn heads and toss just the heads in a cold pan with olive oil and a cinnamon stick. Bring it up to medium heat. Add anchovies — they’ll melt into magic.

Add the onions and let them melt:

Drain your sliced onions and toss them in. Cover and cook low and slow (about 20 minutes). Stir now and then. Add a splash of water if it starts to dry out.

Prep the saffron potion and the fun toppings:

Soak saffron in the vinegar. Bash pistachios in a pestle & mortar — you want chunky bits, not dust. Grate a little cheese rind if you’ve got one.

Cook your pasta, prep your seafood:

Boil linguine in salty water. Meanwhile, peel the prawns and butterfly them (just slice gently down the back and pull the vein out). Chop the tuna into 1cm chaotic cubes.

Bring the sauce to life:

With 2 mins left on the pasta, turn up the heat under your onions. Smash those prawn heads gently to release their juice, then toss them and the cinnamon. Stir in half the parsley and your saffron-vinegar mix.

Toss it all together like you mean it:

Add prawns and tuna, then use tongs to drag the pasta straight into the pan — don’t drain it fully, the starchy water helps the sauce. Toss over heat for a minute or two.

Final flourish and serve:

Turn off the heat. Stir in grated cheese rind and crushed pistachios. Taste. Adjust salt. Top with the rest of the parsley and serve immediately — or just eat it standing there.

Common Mistakes and How to Dodge Them

Is the cinnamon really necessary?
Yes. It adds warmth, not sweetness. If you skip it, you’ll miss the “what is that?” moment — in a good way.

Why are my prawns rubbery?
Overcooked. They only need about a minute. Seriously, blink and they’re done.

Can I use a regular cheese instead of rind?
Yep, but the rind melts in more slowly and gently, giving depth without taking over.

My onions never got soft!
Cover the pan and go low and slow — it’s not a rushed step. They’re the heart of the flavour.

Storage and Reheating

Fridge: Keeps 2 days easily, tightly sealed.

Freezer: Meh. The prawns won’t be happy.

Microwave: Totally works, but splash a bit of water in and cover it, or it’ll dry out weird.

Pan reheat: Best way — medium heat, little oil, toss gently. Like pasta CPR.

Cold: Honestly? Surprisingly lovely. Just add a squeeze of lemon and go.

Frequently Asked Questions

Can I make this without prawns?
You can — just double the tuna and maybe add capers for extra depth.

What if I don’t have pistachios?
Use almonds, hazelnuts, even breadcrumbs toasted in oil. You want that crunch!

Is it super fishy?
Not at all. The tuna adds body, the anchovies melt in, and the prawns taste fresh and buttery.

What wine goes with it?
Something white and crisp — like a Sicilian Grillo or even a cold dry rosé if you’re feeling sassy.

Nutrition Facts (Per Serving)

• Calories: 540
• Fat: 21g
• Carbs: 52g
• Protein: 34g
• Sodium: 480mg
• Sugar: 5g