• Main Courses
  • Pasta

Pasta with Tuna, Broccoli Rabe, and Saffron



  • Pasta (Conchiglie) 180 g (about 1.8 cups)
  • Drained Tuna Fillets 150 g (about 2/3 cup)
  • Broccoli Rabe Leaves 200 g (about 3 cups)
  • Saffron Threads 0.2 g
  • Extra Virgin Olive Oil as needed
  • Salt as needed
  • Pepper as needed
  • 1 bunch of Parsley
  • 1 clove of Garlic


Soak the saffron in warm water for 2 hours.

Cook the pasta in plenty of salted water.

In a pan, sauté the broccoli rabe leaves with a drizzle of olive oil, crushed garlic clove, salt, and pepper. Turn off the heat and add the saffron along with its water.

Drain the pasta when it's al dente, add it to the sauce, then add the tuna. If needed, add a bit of the pasta cooking water. Cook for a minute, finish with a drizzle of olive oil, and serve.

Enjoy your meal!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.