Tuna steaks with jewelled rice

Method

1. Heat 2 tablespoons of olive oil in a medium-sized saucepan and sauté the onion, and peppers, for 4 to 5 minutes until soft.
2. Stir in the orange zest, honey and turmeric. Reduce the heat to low and simmer for 2 to 3 minutes.
3. Add the rice and stir in well before adding the stock, then add the peas. Bring to the boil and reduce the heat to low. Cover the pan and simmer for 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed.
4. Meanwhile blend ProActiv Buttery spread with the lime zest and 1 teaspoon of coriander and parsley.
5. In a frying pan heat the remaining olive oil and fry the steaks for 2 minutes each side.
6. Serve with the blend of herbs mixed with ProActiv Buttery. Garnish the rice with herbs and almonds.

Method – Air Fryer

1. Make the rice on the hob: heat 2 tablespoons of olive oil in a medium-sized saucepan and sauté the onion, and peppers, for 4 to 5 minutes until soft. Stir in the orange zest, honey and turmeric. Reduce the heat to low and simmer for 2 to 3 minutes. Add the rice and stir in well before adding the stock, then add the peas. Bring to the boil and reduce the heat to low. Cover the pan and simmer for 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed.
2. Brush the tuna steaks with 1 tbsp olive oil and air fry at 200°C for 6-8 minutes, turning halfway.
3. Blend the ProActiv Buttery with lime zest and herbs and spoon over the hot tuna to serve.
4. Garnish the rice with herbs and almonds.