1 lb farfalle or other flat pasta 1 15 oz can pinto or borlotti beans, rinsed, thoroughly drained 2 - 6 oz cans water or oil-packed tuna, drained and flaked 3 celery stalks, thinly sliced 1 red bell pepper, thinly sliced 1 medium Spanish onion thinly sliced 4 T extra virgin olive oil (if using tuna packed in oil, use less) 2 - 3 T lemon juice; more to taste (or use wine vinegar) 2 - 3 T fresh parsley, chopped 1 t fresh oregano or thyme, chopped or 1/2 t dry cayenne pepper, a sprinkle (optional salt and freshly ground pepper
Cook the pasta al dente, drain well. Place in a large serving bowl, drizzle with the olive oil, vinegar, thyme or oregano,
salt and pepper. When cool add beans, tuna, onion, celery, red bell pepper and cayenne.
Toss. Check for seasoning. Sprinkle with parsley. Let stand for an hour to absorb flavors. Serve with a loaf of crusty bread. Can be prepared ahead of time and refrigerated.