2 14-1/2-oz. cans cannellini
1/2 cup Olive oil
2/3 cup Lemon juice
4 medium Garlic cloves — minced
1/4 cup Fresh parsley — chopped
6 1/2 ounces Tuna — drained
2 medium Scallions — chopped
ground pepper
In a large skillet or saucepan, combine the beans, olive oil, lemon juice, garlic and parsley. Cook over low to moderate heat until the beans are hot, about five minutes. Spoon the beans over cooked pasta (medium shells, bow ties or other shapes.) Break the tuna on top in coarse chunks. Garnish with scallions and plenty of black pepper.