Hard-boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 10 minutes. Cool in an ice bath, then peel and dice.

Prepare the vegetables by washing and dicing celery, spring onions, cucumber, red onion, halving or quartering cherry tomatoes, finely dicing gherkins, and mincing garlic.

Cook the pasta in salted boiling water until al dente, approximately 8-10 minutes. Drain and rinse under cold water.

In a blender, combine cannellini beans, cottage cheese, yogurt, minced garlic, mustard, and smoked paprika. Blend until smooth.

In a large bowl, combine the dressing with cooled pasta and diced eggs, then add drained tuna, sweetcorn, cider vinegar, fresh dill, salt, and pepper.

Fold in the prepared vegetables just before serving to maintain their crispness.

Taste and adjust seasoning if necessary, then serve immediately or chill for at least 30 minutes before serving.