A perfect dish for a warm day.

Ingredients

• 1/2 cup olive oil
• 3 Tbs lemon juice
• 1 Tbs Dijon mustard
• 2 15 ounce cans cannellini beans
• 2 7 ounce cans tuna, packed in water
• 4 green onions
• 1/2 cup Italian parsley, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 pound pasta shells

1. Trim and clean the green onions. Chop the green onion.
2. Cook the pasta shells al dente. Rinse the shells so that they cool and stop cooking.
3. Drain the tuna.
4. In a large bowl mix together the olive oil, lemon juice, Dijon mustard, cannellini beans, tuna, green onion, parsley, salt, black pepper, and pasta shells.
5. Chill for at least 30 minutes before serving.

Note: For the freshest flavor you can use dried cannellini beans. They are also known as white kidney beans. Boil 2 cups dried beans for 2 minutes, remove from the heat and let the beans soak for 1 hour. Then cook them for 1-2 hours over low heat. Drain and allow to cool.