225g (8oz) new potatoes
175g (6oz) french beans
2 tins tuna in spring water
350g (4oz) baby plum tomatoes/cherry tomatoes, halved
8 anchovy fillets (optional)
2 tbsp capers in brine, drained
25g (1oz) pitted black olives
fresh basil leaves, to garnish
4 boiled eggs
1 tbsp olive oil
1 garlic clove
1 tbsp lemon juice
½ tsp finely grated lemon rind
1 tbsp shredded fresh basil leaves
Cook the new potatoes according to the instructions on the packet, set aside and keep warm.
Bring a small pan of lightly salted water to the boil and cook the french beans for around 5 mins, until tender. Drain well and toss into the new potatoes. Set aside and keep warm.
Boil the eggs to taste. Set aside and keep warm.
Flake the tuna with a form and toss into the new potato/french bean, along with the tomatoes, anchovies, capers and olives.
Meanwhile, prepare the dressing by mixing all the ingredients together and seasoning with salt and ground black pepper. Pour the dressing over the pasta mixture and mix gently.
Sprinkle with fresh basil leaves and sliced boiled egg to serve.