Pasta with Tuna and Beans

Method

1. In a pan with olive oil, lightly sauté sliced garlic and finely chopped celery to make a soffritto.
2. Add the pre-cooked borlotti beans, season with salt and pepper, and sauté until they lightly stick to the bottom.
3. Cover with a little pasta cooking water and cook for about 5 minutes.
4. Meanwhile, peel the outer fibrous part of celery ribs, cut them into thin strips, and place them in ice water to curl and become crunchy.
5. After 5 minutes, blend half of the beans mixture into a smooth cream, adding a bit of cold water if needed. Keep some whole beans aside.
6. Add lemon zest, a squeeze of lemon juice, half of the tuna (raw), and a bay leaf to the bean cream. Do not cook the tuna for long.
7. Cook the pasta (rigatoni) in salted boiling water until al dente.
8. When the pasta is almost ready, loosen the bean cream with some pasta water. Drain the pasta directly into the pan with the cream and tuna, and toss over high heat briefly (mantecare). The residual heat will warm the tuna without overcooking it.
9. Plate: spoon the bean cream on the plate, place the pasta on top, add the remaining tuna pieces, top with the crunchy celery strips, a little more lemon zest, and a drizzle of olive oil if desired.