TUNA AND SOUR CREAM RECIPES

Steps:

• {"@type": "HowToStep","text": "Rinse and pat dry the tuna steaks. Rub both sides of the steaks with olive oil. " }
• {"@type": "HowToStep","text": "In a small food processor bowl place all the remaining ingredients; process for about 30 seconds or until the ingredients are well mixed. Set the mixture aside. " }
• {"@type": "HowToStep","text": "Prepare the grill to medium high heat. Place the prepared tuna on the grill. " }
• {"@type": "HowToStep","text": "Cook for 4 minutes on first side. Carefully turn the fish over. Continue cooking for 2 to 3 minutes or until pink in the center. " }
• {"@type": "HowToStep","text": "Serve the tuna steaks with a heaping tablespoon of the cilantro cream sauce." }

Steps:

• 1 Preheat oven to 180ºC and line a large baking tray with baking paper. Place kumara cut-side up on tray. Spray with oil. Cover with tinfoil and roast for 30 minutes. Remove tinfoil, roast for 20-23 more minutes or until golden and tender when pierced with a skewer.
• 2 With 10 minutes to go, blanch broccoli in a saucepan or boiling water for 1 minute or until tender. Drain and refresh under cold running water. Drain well. Transfer to a large bowl. Add spinach, tuna, spring onions, corn and sour cream.
• 3 Scoop inner flesh out of kumara leaving a 1cm-thick shell. Place in bowl with broccoli mixture. Season with pepper and mash with fork to combine. Spoon broccoli mixture into kumara shells and sprinkle with cheese. Return to oven for 10 more minutes or until cheese is melted and golden.