Description

1. In a large bowl, combine tuna with its oil, sliced olives, beans, lemon juice, lemon zest, parsley, celery leaves, and red pepper flakes. Add 1 ½ tablespoons of extra virgin olive oil and lightly toss until well combined.
2. Cook pasta in a large pot of boiling salted water, uncovered, until al dente.
3. Drain and return to the pot. Add the tuna mixture to the pot and toss well. Add remaining 1 ½ tablespoons of olive oil and lightly toss until pasta is well coated.
4. Warm until just heated through. Season with salt to taste.
5. Garnish with additional chopped fresh parsley, and drizzle with extra virgin olive oil. Serve immediately.