Tuna and Pasta Salad

[Starters]

85g/3oz pasta shells

salt and freshly ground black pepper

oil and lemon for cooking

150ml/¼ pint French dressing 

1 x 200g/7oz can of flageolet beans, rinsed and drained

1 x 200g/7oz can of borlotti beans, rinsed and drained

1 x 200g/7oz cam of red kidney beans, rinsed and drained

1 bunch spring onions, chopped, diagonally

1 box of mustard and cress

1 tablespoon chopped fresh chives

1 tablespoon finely chopped fresh parsley

a squeeze of lemon juice

1 x 200g/7oz can of tuna, drained

15 small black olives, pitted (optional)

1. Cook pasta in boiling salted water, with 1 tablespoon of oil and a slice of lemon, until just tender (about 10 minutes).

2. Drain and rinse well.

3. Soak pasta in French dressing for 30 minutes, seasoning with salt and pepper.

4. Mix pasta with the beans, spring onions and half the cress, half the chives and parsley and lemon juice.

5. Add tuna and gently mix so as to not break it up.

6. Pile onto a serving dish and scatter over the remaining cress,  herbs and olives, if using.