200 g (7 oz) can tuna steak in sunflower oil, drained and broken into chunks
200 g (7 oz) canned kidney beans, rinsed and drained
50 g (2 oz) antipasti roasted peppers from a jar, drained and chopped
2 spring onions, chopped
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper
Cook the penne in a saucepan of lightly salted boiling water for 10 minutes, or until just tender, adding the green beans for the final 5 minutes. Drain and rinse under cold running water, then drain again.
Place the pasta and green beans in a bowl with the tuna, kidney beans, peppers and spring onions.
In a small bowl, whisk together the vinegar, mustard and oil. Season, then pour the dressing over the salad and toss lightly to mix.