Pasta with Tuna Tartar with Pine Nuts

Boil spaghetti in salted water until al dente. Roast the pine nuts in a dry frying pan and allow to cool. Rinse tuna, pat dry and cut into small cubes. Rinse, trim and chop celery. Rinse and trim arugula, shake dry and chop. Scald tomatoes in hot water, plunge into ice water, peel, quarter and finely dice. Peel shallots, chop finely and mix with tomatoes, celery and arugula with the tuna. Mix in oil and season heavily with lime juice, salt and pepper.