Simply delicious. My new favorite!
Cook the spaghetti in a pot of boiling salted water according to the package directions. In the last 2 minutes of cooking, add the green beans. When done, remove from heat and drain.
In a 10-inch saute pan, warm the olive oil, then add the cooked and drained spaghetti and green beans. Mix to coat with the oil, then add the dried minced onion, salt, pepper, and Parmesan.
Open and drain a can of tuna, adding it to the spaghetti and green bean mixture. Stir to incorporate ingredients. Cook on medium-low heat for 5 minutes. Serve while warm. Refrigerate leftovers.
I used the pot-ready thin spaghetti and extra-fine frozen green beans. Just warm through when you add the tuna. The beans and spaghetti are already cooked. Cold leftovers made a delicious salad for lunch.