175g rigatoni or penne pasta
4 tablespoons low fat mayonnaise
juice of ½ a lemon
6 tomatoes, skinned and chopped
125g of french beans, lightly steamed
12 Calamata or Black olives
1 x 200g can of tuna in brine, drained and flaked
salt and pepper to taste
1 x 50g can of anchovy fillets, drained and washed, to garnish
1 small head of iceberg lettuce, to serve

1. Bring a large saucepan of salted water to the boil. Add the pasta, stir and cook for 10 - 12 minutes until al dente. Drain the pasta well and mix with a little of the dressing
2. Allow the pasta to cool, turn in a bowl and mix with lemon juice, tomatoes, beans, olives and flaked tuna and season with salt and pepper
3. Toss the salad lightly in the remaining dressing and serve on a bed of shredded lettuce and garnish with anchovies

Preparation time: 10 - 12 minutes plus cooling

Cooking time: about 12 minutes