Italian Bean and Tuna Salad

1 1/4 C. olive oil

1 C. fresh lemon juice

1 C. tarragon vinegar

6 cloves garlic - minced

1 T. salt

1 T. sugar

1 T. dry mustard

1 1/2 t. black pepper

6 quarts small white beans, cooked or canned -- drained

1 quart celery - chopped

1 pint green onions -- chopped

1 C. parsley - chopped

4 cans tuna, canned, drained - 12.5 oz. each

24 large lettuce leaves

24 each lemon wedges

Combine oil, lemon juice, vinegar and seasonings. Toss beans, celery, green onions and parsley with dressing to mix well. Marinate 2 to 3 hours at room temperature.

Serves 24.