• 5 C. canned white beans (cannelloni, white kidney, navy or Great Northern will work fine)
• 1/3 C. olive oil
• 2 Tbs. lemon juice
• Salt and pepper to taste
• 1/4 C. finely chopped onion or scallions
• 4 Tbs. fresh parsley
• 1 7oz. can tuna fish
• Sliced black and green olives

Drain and rinse beans in colander and transfer to a large bowl. Combine olive oil, lemon juice and salt and pepper and pour over the beans. Add the onions and parsley and mix together. Allow sitting for about an hour to let the flavors blend. Transfer the beans to a serving platter. Drain tuna, break it into chunks and arrange it on the beans. Garnish with sliced black and green olives and serve.