Put the tuna in the freezer for at least 1 day to be able to consume it raw in peace.
the following day, thaw it out and marinate it for at least 20 minutes with Vernaccia di San Gimignano, the grated orange zest, a little salt and pepper.

Separately prepare with the immersion mixer an emulsion with Vernaccia, oil, salt, pepper and a few drops of squeezed orange. Then add some grated zest and add the tuna emulsion.
Put the seasoned tuna in a pasta dish and serve adding another bit of emulsion on top of the seasoning.