200 g (7 oz) can tuna in spring water, drained and flaked
100 g (3 1/2 oz) cherry tomatoes, quartered
50 g (2 oz) pitted black olives (preferably Niçoise)
75 g (3 oz) rocket leaves
3 anchovy fillets in oil, drained and chopped
1 garlic clove, crushed
2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the beans 5 minutes before the end of the cooking time and cook until just tender.
Meanwhile, make the dressing. Mash together the anchovies and garlic in a bowl, then mix in the vinegar and oil.
Drain the pasta and beans, reserving a little of the cooking water, and return to the pan. Stir through the dressing, adding a little cooking water to loosen if needed. Mix through the remaining ingredients and serve immediately.