This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

Makes 4 servings.

Total time: 10 minutes

- 2 6-ounce cans chunk light tuna, drained (see Note) - 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note) - 10 cherry tomatoes, quartered - 4 scallions, trimmed and sliced - 2 tablespoons extra-virgin olive oil - 2 tablespoons lemon juice - 1/4 teaspoon salt - Freshly ground pepper, to taste

1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.