Tuna & avocado salad

Method

• Step 1
  Cook 200g fusilli pasta in boiling water for 10 minutes. Add 250g green beans, trimmed, cut into 4cm lengths and cook for a further 2 minutes. Drain well. Cool.
• Step 2
  Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard and a pinch sugar. Season. Combine the pasta, beans, 1 bunch English spinach, trimmed, washed and shredded, and 200g red grape tomatoes, halved.
• Step 3
  Add 2 ripe avocados, halved, stone removed, peeled and chopped, 425g can tuna in oil, drained and broken into large chunks, and the dressing. Toss gently to combine. Serve immediately.