Italian White Beans and Tuna Salad Lettuce or Tortilla Wraps

1 (19-ounce) can white beans, drained and rinsed
2 (6 1/2-ounce) cans light tuna packed in olive oil or
vegetable oil
1/3 cup finely chopped fresh parsley
1 teaspoon crushed garlic
1/2 cup finely chopped scallions, white parts and 3 inches
of green tops
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Wrapper of choice
6 romaine or Boston lettuce leaves (omit if wrapping in
lettuce cups)
3 plum tomatoes, cored, seeded and thinly sliced

Place the beans in a mixing bowl. Break the tuna into chunks and add it to the beans along with the oil in the can. Mix the remaining salad ingredients together well and gently fold into the beans and tuna. Season with salt and pepper to taste, and chill for 10 minutes. Line the thin side of a pita pocket with a lettuce leaf and a few tomato slices, and stuff the tuna and bean salad into the pita. Serve immediately. Makes 6 servings.

Note: If using flour tortillas, place a lettuce leaf along one edge, leaving a 1 1/2-inch margin on both sides. Top the lettuce with some tomato slices and a portion of salad. Tuck in the sides to enclose the filling, and roll the tortilla firmly but gently, beginning with the filled edge. Cut in half and serve immediately. If using lettuce cups, place a portion of salad in the center of each, and top with a few tomato slices. The salad can be prepared up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Allow it to reach room temperature before serving.