Braised Tuna Steak with Artichoke, Savoy Cabbage and Cauliflower

Alpine-inspired comfort food: tender tuna steak paired with artichoke, savoy cabbage and cauliflower and udon noodles, finished with parsley and rosemary and a hit of chinese five spice. 1. Pat the tuna steak dry and season with sea salt, chinese five spice. 2. Heat sunflower oil in a heavy pan and roast the tuna steak until it develops a deep golden crust, about 18 minutes. 3. Add artichoke, savoy cabbage and cauliflower to the pan and cook until just tender, stirring in parsley and rosemary for fragrance. 4. Cook the udon noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce before serving hot.