Pasta Niçoise

Using fresh lemon juice rather than the stuff in a bottle from concentrate really makes a difference. I will probably add capers next time, too. Made this for dinner on Tuesday.

1 lb (450 g) penne, curly macaroni or other tubular pasta
8 oz (225 g) green beans (haricots verts), trimmed and
cut into 2-inch (5 cm) pieces
1 cups (250 ml) halved cherry tomatoes
1 small red onion, thinly sliced
1 small cucumber, peeled if desired, thinly sliced
1/4 cup (60 ml) brine-cured olives, preferably pitted
1/4 cup (60 ml) chopped flat-leaf parsley
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 6 1/2-oz (185 g) can tuna, drained
2 hard-cooked eggs, quartered

Cook the pasta in boiling salted water for 8-10 minutes. Add the green beans and continue cooking until the pasta is tender but still firm ("al dente") and the green beans are crisp-tender, about 3 minutes. Drain and rinse with cold running water. Combine the pasta and green beans in a large bowl along with the tomatoes, onion, cucumber, olives, and parsley, tossing to combine. Whisk together the olive oil, lemon juice, garlic, salt and pepper and pour over the pasta mixture, tossing to combine. Garnish the top of the salad with the tuna and eggs and serve at room temperature. Serves 4 to 6.