Boil the broccoli in a large pot of unsalted water until just crisp-tender, around 3 minutes. Use a slotted spoon to drain the broccoli and set it aside.

Add salt to the remaining water in the pot and then cook the pasta until al dente according to package instructions.

Meanwhile, chop the thyme and wild fennel.

In a frying pan, sauté the broccoli and chopped shallot in a little extra-virgin olive oil until soft.

Add the tuna, red chili pepper, chopped thyme, wild fennel, and a pinch of salt to the pan. Pour in about 1 cup of the pasta cooking water. Cook everything together for around 10 minutes, allowing the flavors to combine.

Drain the pasta when it's al dente, and return it to the warm pot. Stir in the sauce from the frying pan and sauté to coat all the pasta evenly.

Serve immediately, enjoying alone or with a side salad.