Ingredients (serves 4):
- 350g penne pasta
- 125g green beans, topped, halved
- 1 1/2 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- 200g grape tomatoes
- 1/3 cup pitted kalamata olives, halved
- 1 small red onion, halved, thinly sliced
- 2 x 185g cans tuna in springwater, drained and flaked
- 2 hard-boiled eggs,peeled, quartered
Directions:
- Cook pasta in a large saucepan of boiling salted water, following packet directions or until tender. Add beans 2 minutes before end of cooking time.
- Drain pasta and beans and return to pan over low heat. Drizzle with oil and 2 tablespoons lemon juice. Add tomato, olive, onion and tuna. Toss gently to combine. Top with egg. Season with salt and freshly ground black pepper. Serve.
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