SERVES 4 – PREP 10 MINS – COOK 10 MINS
200g penne pasta
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.