Albacore Tuna Salad

We just finished eating at one of our favorite I-talian restaurants in the Atlanta area, Amalfi's in Roswell, Ga.  We've been going there for years and always get the fabulous "special" fried calamari.  This time my friend and I decided to try the albacore tuna salad with cannellini beans and red beans.  It is so simple and would be so perfect for a summer light meal.  So, my friend and I decided that this could turn into more of a salad simply by adding arugula.  As far as the canned albacore, I remember Julia Child saying that for Salad Nicoise use only canned tuna.  So, here is my adaptation of the
Albacore Tuna Salad at Amalfi Restaurant:

1 can cannellini beans, washed and drained
1 can red beans, washed and drained
1 can albacore tuna in water, drained, slightly break up the tuna to leave in chunks
2 tbls EVOO
1/2 lemon
2 tbls chopped parsley
1/4 cup chopped red onion
salt and pepper to taste
3 cups arugula, washed and dried

Mix beans, tuna, EVOO, parsley, and red onion. Season with salt and pepper to taste. Put arugula in a salad bowl, toss with the tuna mixture.   Plate the arugula and tuna salad and squeeze the lemon on top. Or, you could do like Amalfi's and just serve the beans and tuna without the arugula.   This is one easy, light summer appetizer or salad.  Add crusty bread.  Bon Appetito!