Niçoise pasta salad

Preheat the oven to 180°C/160°C fan.

Place the sliced cherry tomatoes in an ovenproof baking tray. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 15mins.

Cook the pasta according to packet instructions, leave slightly al dente.

Just before the pasta finishes cooking, add the eggs into the same boiling water, boil for 6-8mins.

When the tomatoes are almost finished roasting, heat the oil and butter in a large saucepan or casserole dish, over medium heat.

Fry the onion and garlic, until softened.

Add the tomato paste and lemon juice. Stir in the green beans and cook for 6-8mins.

Add the olives and tuna, and stir for 1-2mins.

Turn off the heat and add the rocket, parsley, and cooked roasted tomatoes. Stir softly and serve warm.