Ingredients

• 8 ounces spinach linguine
• 8 ounces canned Italian tuna packed in oil
• 1/4 cup fresh lemon juice
• 2 large cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 small red onion, thinly sliced
• 1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
• 1/2 thinly sliced lemon (optional)

Instructions

1. Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.