Cold Pasta with Tuna

Method

1. Bring a large pot of salted water to a boil and cook the fusilloni until al dente. Reserve a cup of pasta cooking water, then drain.
2. Meanwhile, boil eggs for 9 minutes from when the water starts boiling, then cool, peel, and halve them.
3. In a blender, combine the hard-boiled eggs, 200 g of tuna (from the 250 g total), sun-dried tomatoes, taggiasche olives, capers, basil, a drizzle of olive oil, a splash of cold water, and a splash of pasta cooking water. Blend until smooth to make the tuna cream.
4. Finely chop the remaining sun-dried tomatoes, capers, and olives (the ones you didn't use in the cream).
5. Shred the remaining 50 g of tuna by hand into flakes.
6. Finely chop fresh parsley and a little more basil.
7. In a large bowl, mix the cooked pasta with the tuna cream until well coated.
8. Add the chopped tomatoes, olives, capers, shredded tuna, parsley, and basil. Toss to combine, adding a little reserved pasta water if needed to loosen.
9. Grate the zest of the lemon over the pasta, then squeeze in a little lemon juice. Season with black pepper (or chili flakes) and salt to taste.
10. Serve at room temperature or chilled.