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Serves: 4
Takes: 20 mins
Cals: 600 (per serving)
Fat: 19g (per serving)

350g/12oz pasta spirals
200g/7oz green beans, trimmed
250g/9oz cherry tomatoes, halved
140g/5oz mixed olives in oil, drained, reserving the oil
400g can tuna steak, drained
4 hard-boiled eggs, peeled, cut into wedges

1. Cook the pasta according to the packet instructions, drain and leave to cool.
2. Blanch the beans for 5 mins or until tender, then drain and leave to cool. Combine the pasta with the beans, tomatoes and olives, along with 2tbsp of the oil from the olive jar.
3. Season well, then spoon on to four plates. Top with flakes of tuna and the egg wedges.

Top tip: For a tangy dressing, whisk together 6tbsp olive oil, 1tsp Dijon mustard and 2tbsp balsamic vinegar. Season, then add a pinch of sugar, 1 garlic clove, crushed, and some torn basil.

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