Tuna fillet with gratinated broccoli

Ingredients for 2 servings:

• 2 fish fillets (tuna) 150 g to 200 g each
• 2 sprigs rosemary
• 1 garlic clove(s)
• 2 tbsp soy sauce, dark
• some red wine, dry
• 80 ml cream
• Salt
• pepper
• olive oil
• 300 g broccoli, fresh
• 150 g cheese, grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the tuna fillets and pat dry. Lightly season with salt and pepper. Heat olive oil in a pan, add the rosemary sprigs and coarsely chopped garlic. Sear the tuna on both sides, not overheating (!). Add a tablespoon of soy sauce to each tuna fillet and sear for another 3-4 minutes on each side, depending on its thickness. Note: The fish should still give slightly when pressed with your finger. If it is overcooked—until it is completely firm—it will become very dry! Remove the rosemary sprigs and garlic from the pan, deglaze the stock with a little red wine, and top up with cream. Season with salt and pepper, and reduce to the desired consistency. Arrange the tuna on warmed plates and spoon some of the sauce over it. Serve with the broccoli. Serve the broccoli as a vegetable side dish, either cooked in the traditional way or gratinated with cheese as follows. To do this, cut the broccoli into small florets and rinse with cold water. Cook in lightly salted water with a little granulated stock for about 5-7 minutes, or until al dente. Drain the broccoli well. Place in a small casserole dish, sprinkle generously with mild cheese, and bake in a preheated oven at 175°C (350°F) until the cheese is lightly browned. Serve with boiled potatoes or potato dumplings. A semi-dry rosé wine complements the dish beautifully.