This inexpensive, quick and easy dish can be ready in the time it takes to cook the pasta. It may be tempting to leave out the “gremolata”, but it’s really worth the slight extra effort. 1# Penne (or other shape pasta) 1 Can (6 oz.) Solid White Albacore Tuna in Olive Oil(undrained) 1 Can (15 oz.) White Kidney Beans(Cannellini)(drained) 1 Can (15 oz.) Artichoke Hearts (drained and chopped) 1 Medium Onion (diced) 1/4 C Olive Oil + more for drizzling 1/2 C White Wine (2 Buck Chuck Chard.?) 1 Bunch Flat Leaf Parsley 1 Lemon Garlic Cook pasta in 4 qts. well salted water. Meanwhile, sautee onion in olive oil on medium heat till soft. Add tuna (with oil), white beans, and artichoke hearts. Simmer for 2-3 minutes, add white wine, salt and pepper to taste. Simmer 2 minutes. Make “Gremolata” of 1/2 C chopped parsley, grated lemon rind (2tsp.) and 1-2 cloves garlic finely minced. When pasta is “al dente” drain well, and drizzle with 1-2 Tbl. of olive oil, then toss with tuna sauce. Top each portion with 2 tbls. of gremolata, and serve.