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Cook pappardelle or pasta shapes of your choice in a saucepan of boiling salted water according to pack instructions. When the pasta has a few minutes left, add the green beans and cook until both are al dente.
Drain, reserving 2 tbsp of the cooking water. In a bowl, mix the pasta and beans with 2 tbsp extra-virgin olive oil and the cooking water.
Meanwhile, heat 3 tbsp olive oil in a small frying pan over a medium heat and gently fry the shallots, for 5 minutes.
Add the anchovy, capers, rinsed, black olives, halved, and the cherry tomatoes, halved. Warm for 3-4 minutes, then remove from the heat and stir in the lemon juice.
Drain the canned tuna, flake and stir into the pasta with the sauce and a handful chopped fresh parsley. Divide between bowls and garnish with hard-boiled eggs (optional), peeled and halved.