This easy and delicious Tuna Sweetcorn Pasta by Jamie Oliver is a quick, hearty meal perfect for busy days. Made with fresh lasagne sheets, tuna, and sweetcorn, it transforms simple pantry staples into a creamy and flavorful dish. A great way to enjoy a wholesome and satisfying meal with minimal effort.
Ingredients Needed
- 125g (4.4 oz) fresh lasagne sheets
- ½ red onion peeled and finely chopped
- ½ fresh red chilli, finely sliced
- 2 sprigs of flat-leaf parsley, leaves roughly chopped, stalks finely sliced
- 10g (0.35 oz) Parmesan cheese, finely grated
- 40g (1.4 oz) jarred or tinned tuna in oil, sustainably sourced
- 80g (2.8 oz) frozen sweetcorn
- ½ lemon, juiced
- Optional: a drizzle of extra virgin olive oil
How To Make Tuna Sweetcorn Pasta
- Prepare ingredients: Boil the kettle. Cut lasagne sheets lengthwise into 1cm (½ inch) strips to make tagliatelle.
- Start cooking: Heat a 28cm (11-inch) frying pan over high heat. Add a little oil from the tuna jar to the pan. Toss in the onion, chilli, and parsley stalks.
- Add sweetcorn: After 1 minute, add the frozen sweetcorn. Cook until the onion is lightly golden.
- Incorporate tuna: Flake the tuna into the pan and mix well.
- Cook the pasta: Add the pasta strips to the pan with the parsley leaves. Pour in about 300ml (1¼ cups) of boiling water to just cover the pasta. Let it bubble for 4 minutes, stirring regularly. Add a splash of water if needed to loosen the sauce.
- Finish the dish: Turn off the heat, stir in the Parmesan, and squeeze in the lemon juice. Season to taste.
- Optional garnish: Drizzle with extra virgin olive oil before serving.
Recipe Tips
- Don’t overcook the pasta: Add just enough boiling water to cover it, and cook for 4 minutes, stirring regularly to avoid sticking.
- Choose high-quality tuna in oil: The oil adds richness to the sauce, so a good-quality brand makes a big difference in flavor.
- Adjust the spice level: If you prefer less heat, remove the seeds from the red chilli or use a milder variety.
- Grate Parmesan finely: This ensures it melts smoothly into the sauce, creating a creamy, velvety finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Tuna Sweetcorn Pasta cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
- Reheat: Add the pasta to a pan with a splash of water or stock and reheat on low heat for 5–7 minutes, stirring occasionally, until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 250g)
- Calories: 481
- Total Fat: 13.7g
- Saturated Fat: 3.6g
- Total Carbohydrate: 61.2g
- Dietary Fiber: 7.1g
- Sugars: 8.4g
- Protein: 26.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Billy’s Bolognese Pasta
- Jamie Oliver Pici Cacio e Pepe Pasta
- Jamie Oliver Sweet Pea Pasta
- Jamie Oliver Beetroot Pasta
Jamie Oliver Tuna Sweetcorn Pasta
Description
This easy and delicious Tuna Sweetcorn Pasta by Jamie Oliver is a quick, hearty meal perfect for busy days. Made with fresh lasagne sheets, tuna, and sweetcorn, it transforms simple pantry staples into a creamy and flavorful dish. A great way to enjoy a wholesome and satisfying meal with minimal effort.
Ingredients
Instructions
- Prepare ingredients: Boil the kettle. Cut lasagne sheets lengthwise into 1cm (½ inch) strips to make tagliatelle.
- Start cooking: Heat a 28cm (11-inch) frying pan over high heat. Add a little oil from the tuna jar to the pan. Toss in the onion, chilli, and parsley stalks.
- Add sweetcorn: After 1 minute, add the frozen sweetcorn. Cook until the onion is lightly golden.
- Incorporate tuna: Flake the tuna into the pan and mix well.
- Cook the pasta: Add the pasta strips to the pan with the parsley leaves. Pour in about 300ml (1¼ cups) of boiling water to just cover the pasta. Let it bubble for 4 minutes, stirring regularly. Add a splash of water if needed to loosen the sauce.
- Finish the dish: Turn off the heat, stir in the Parmesan, and squeeze in the lemon juice. Season to taste.
- Optional garnish: Drizzle with extra virgin olive oil before serving.
Notes
- Don’t overcook the pasta: Add just enough boiling water to cover it, and cook for 4 minutes, stirring regularly to avoid sticking.
- Choose high-quality tuna in oil: The oil adds richness to the sauce, so a good-quality brand makes a big difference in flavor.
- Adjust the spice level: If you prefer less heat, remove the seeds from the red chilli or use a milder variety.
- Grate Parmesan finely: This ensures it melts smoothly into the sauce, creating a creamy, velvety finish.
Jamie Oliver Tuna Sweetcorn Pasta