Braised Tuna Steak with Artichoke, Savoy Cabbage and Cauliflower
- Artichoke3 piece169 kcal
- Cauliflower2 piece275 kcal
- Chinese five spice7 g27 kcal
- Parsley1 bunch18 kcal
- Rosemary1 sprig3 kcal
- Savoy cabbage1 head189 kcal
- Sea salt4 g0 kcal
- Soy sauce114 ml60 kcal
- Sunflower oil27 ml239 kcal
- Tuna steak286 g412 kcal
- Udon noodles166 g591 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.