Orecchiette and Tuna Salad

Orecchiette & Tuna Salad

250g La Genuina orecchiette      
2 Tbsp extra virgin olive oil (EVO)      
½ 220g jar El Navarrico sliced pimientos    
300g can Callipo yellowfin tuna in oil    
Handful of green beans, sliced and blanched
Handful of fresh picked parsley
½ jar Sabato yuzu mayonnaise , thinned with warm water to pouring consistency
Sea salt and freshly ground black pepper

Cook pasta according to packet instructions until just tender, around 16 minutes. Drain and cool under cold running water. Drain well, add EVO and toss. Combine with the remaining ingredients. Season with salt and pepper to taste.