1/2 can (1 lb. 4 oz.) cannelini white beans, drained & rinsed (see note)
2 green onions, finely chopped
1 sm. can (3 1/2 oz.) chunk white tuna
Lemon
Salt & pepper to taste
1 tbsp. chopped parsley

Combine beans and green onions; arrange on small plates. Divide tuna between plates and season with lemon, salt, pepper and parsley.

Note: Use leftover beans in soup or casserole.