Tuna, olive and pasta salad

Jazz up everyday tuna salad with olives, beans and soft boiled eggs.

Recipe «Tuna, olive and pasta salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 250g dried penne pasta, 200g green beans, trimmed, chopped, 4 eggs, 1 tbsp white wine vinegar, 2 tsp wholegrain mustard , 1/4 cup olive oil, 1 baby cos lettuce, leaves torn, 1/2 cup pitted kalamata olives , 2 x 180g cans tuna in chilli oil, drained, flaked.

Ingredients:

• 250g dried penne pasta 
• 200g green beans, trimmed, chopped 
• 4 eggs 
• 1 tbsp white wine vinegar 
• 2 tsp wholegrain mustard 
• 1/4 cup olive oil 
• 1 baby cos lettuce, leaves torn 
• 1/2 cup pitted kalamata olives 
• 2 x 180g cans tuna in chilli oil, drained, flaked 

Instructions

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
2. Meanwhile, bring a small saucepan of water to the boil over high heat. Add beans. Cook for 2 minutes or until just tender. Drain and set aside.
3. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Cool under cold running water.
4. Combine vinegar, mustard and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Place pasta, beans, lettuce, olives and tuna in a bowl. Drizzle over dressing. Toss to combine. Divide salad between bowls. Peel eggs and cut lengthways in half. Top salad with egg. Season with pepper. Serve.