1. Boil the green beans in salted water, then drain them and leave them to cool.
2. Cut the cherry tomatoes in half then into four pieces, then top them with a drizzle of oil, some salt, finely sliced garlic and some chopped basil; stir well and leave to marinate.
3. Arrange the cooked beans on the plate, together with the canned tuna broken into pieces and the tomatoes with their dressing (with the garlic taken out).
4. Top with a few whole basil leaves and the remaining oil mixed with the pesto. Enjoy straight away with some crusty bread.
