• 4 eggs
  • 350 g (11½ oz) dried spaghetti
  • 3 x 200 g (7 oz) cans tuna in brine, drained
  • 100 g (3½ oz) green beans, trimmed and blanched
  • 50 g (2 oz) kalamata olives, pitted
  • 100 g (3½ oz) semi-dried tomatoes
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 3 tablespoons capers
  • salt and pepper

Put the eggs in a saucepan of cold water and bring to the boil. Cook for 10 minutes, then plunge into cold water to cool. Shell the eggs, then roughly chop and set aside.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Mix together the tuna, beans, olives, semi-dried tomatoes, lemon rind and juice and capers in a bowl. Season to taste with pepper.

Drain the pasta and return to the pan. Add the tuna mixture and gently toss to combine. Serve immediately garnished with the eggs.

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