Pour 2 dl of olive oil in a large pan and let the minced celery and carrot fry for a few minutes. Add the finely sliced onions and let cook for 20 minutes, until soft and golden. At this stage, add most of the chopped red tuna and let cook for about 2 hours. The leftover tuna will be used for the final presentation. Season with salt and remove the pan from heat. In another pan, cook pasta in abundant salty water, drain it while “al dente” and stir it in the tuna genovese. Serve the pasta with raw tuna and fresh parsley.
