Place eggs in a pot of cold water, bring to a boil, cover, and cook on low for 10 minutes, then transfer to an ice bath for 5 minutes.

Dice celery, spring onions, and red onion; cut cucumber, halve cherry tomatoes, and finely dice gherkins. Mince garlic and pat vegetables dry.

In a large pot, bring salted water to a boil, add pasta and cook al dente (8-10 minutes), then drain and rinse with cold water.

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

In a large bowl, combine cooled pasta, diced eggs, drained tuna, and sweetcorn. Add cider vinegar, dill, salt, and pepper. Fold in dressing.

Fold in prepared vegetables and adjust seasoning to taste.

Cover and chill for at least 30 minutes before serving for the best flavor.