Cellentani Alla Rustica

Preparation:

Preparation: Cook the Cellentani in plenty of salted water. Drain and cool them under running cold water. Drain the borlotti beans from the conservation liquid and rinse them. Pour them into a bowl, add the tuna and the very finely sliced onion. Add the pasta (the Cellentani), plenty of oil, vinegar to taste and coarsely ground pepper, then the chopped mint leaves. Mix well and leave to flavor in a cool place for at least 1 hour.