Pasta with Tuna (In Bianco)

Ingredients

To prepare the pasta with tuna, start by bringing a large pot of salted water to a boil to cook the pasta.
Drain the tuna from its oil, transfer it to a large serving bowl, and flake it gently with a fork.
Wash and dry the lemon, then finely grate the zest directly into the bowl with the tuna.
Squeeze the lemon juice and set it aside.
Whisk the lemon juice together with 4 tablespoons of extra virgin olive oil to create an emulsion, then pour it over the tuna.
Finely chop the mint and parsley, add them to the bowl, and mix everything together thoroughly.
Meanwhile, cook the pennette until al dente. Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta to the bowl with the tuna sauce.
Toss well to combine, adding a splash of the reserved pasta cooking water if necessary to achieve a silky consistency.
Divide the pasta into individual serving dishes, garnish with a few fresh mint leaves, and serve immediately.