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Cropped-tuna-pasta-saladA tasty twist on the classic French Nicoise salad.

SERVES 4 – PREP 10 MINS – COOK 10 MINS

200g penne pasta

2 eggs

220g French beans

¼ cucumber, chopped

12 cherry tomatoes, halved

130g tuna steak

4tbsp Piza Express light dressing

 

1 Cook the pasta in boiling salted water for 7 mins.

2 In a separate pan put the eggs into boiling salted water, return to the boil and cook for 8 mins.

3 Add the beans to the pasta for the last 3 mins or until just tender.

4 Drain the pasta and beans. Run the hard-boiled eggs under cold running water, then cut into quarters.

5 Put the pasta, beans, tomatoes, tuna and dressing in a large bowl, season and stir to mix. Top with eggs to serve.

Per serving: 294 cals, 7g fat (2g saturated), 39g carbs

Tip: We used John West no drain tuna in a little sunflower oil, to save time.