(Serves four)

3 tbsps light olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp sugar
Salt and pepper
300 g spirals or other pasta shapes
200 g green beans, fresh or frozen
Large handful of baby spinach leaves
200 g cherry tomatoes, halved
60 g pitted and quartered black olives
2 tbsps capers, drained
197 g can tuna in brine, drained
4 eggs

Put the first four ingredients into a screw-topped jar, season with salt and pepper, put the lid on and give it a good shake.

Cook the pasta in boiling salted water. Cut the beans into two-centimetre lengths and cook in lightly salted water until just tender.

Before draining the pasta, drop the spinach leaves into the pan, give it a stir, then immediately tip it all into a colander to drain and return it to the pan.

Drain the beans and add them to the pasta, together with the tomatoes, olives and capers. Pour on the dressing and toss to coat.

Flake the tuna, add it to the pan and stir gently without breaking it up too much. Cover the pan and keep warm over a very low heat while you poach the eggs.

Serve the pasta in warm bowls and top each serving with a poached egg.