Rigatoni Pasta with Fresh Tuna, Olives, and Tomatoes

Method

1. Finely chop the fresh spring onion.
2. Heat olive oil in a pan and add a clove of garlic. Fry slowly.
3. Add the parsley stems and let them brown.
4. Remove the garlic and add the chopped spring onion off the heat to avoid burning.
5. Add the chopped celery and fresh pepper.
6. Meanwhile, cook the rigatoni pasta al dente.
7. Cut the green tomatoes into small pieces.
8. Squeeze the pitted Taggiasche olives to remove excess oil.
9. When the pasta is ready, add it to the pan with the sauce.
10. Add the fresh tuna at the last moment to keep it moist.
11. Add the green tomatoes and olives.
12. Season with salt and mix gently.
13. Finish with chopped fresh parsley if desired.