2 (1 lb.) cans cannelini or other canned white beans, drained
1/3 c. olive or vegetable oil
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/3 c. minced scallions
1/2 c. chopped fresh parsley
1 (6 1/2 oz.) can tuna, drained, broken into chunks

Rinse beans in cold water; dry. Put in serving bowl. Combine oil, lemon juice, salt, pepper in a small cup; pour over beans. Mix lightly. Add parsley and onions; mix. Arrange tuna over beans; refrigerate.