Tuna Capellini Mediterraneo

Fill a large pot with water that has been lightly seasoned with salt, and then bring the mixture to a vigorous boil. Once boiling, add capellini pasta and stir until it's well combined with the water. Continue to cook over medium heat, stirring occasionally, until the pasta reaches your desired level of tenderness - it should still have a bit of firmness to it, but not be hard or crunchy. This process typically takes 4-5 minutes.

Next, prepare a dressing by squeezing the juice of one or two lemons into a large bowl. Be sure to remove any seeds that may be present, as they can be bitter and unpleasant. Pour in a generous amount of olive oil and mix until the two liquids are well combined.

Add a variety of ingredients to the bowl, including grated Parmesan cheese, chopped parsley, lemon zest, minced garlic, salt, and crushed red pepper. Mix everything together until you have a smooth and well combined dressing.

Now it's time to add the main ingredient: canned tuna. Use a fork to flake and separate any large pieces of tuna, making sure it's evenly distributed throughout the dressing. Be gentle when handling the tuna to avoid breaking up any of the delicate fish.

Carefully fold in a can of cannellini beans, making sure they're evenly distributed throughout the dressing.

Drain the cooked capellini pasta and add it to the tuna mixture. Use a spoon or fork to toss everything together until you have a smooth and well combined salad. Serve immediately, garnished with any additional ingredients you like.