👨‍🍳 Instructions

1. 1

   If using fresh taro leaves, wash them thoroughly and blanch in boiling water for 5 minutes. Drain and squeeze out excess water. Chop finely. If using frozen, thaw and squeeze out excess water, then chop.

   💡 Tip: Blanching helps to remove any bitterness from fresh taro leaves.
2. 2

   Heat butter or oil in a pan over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Add the chopped taro leaves to the pan with the onion mixture. Stir well to combine.

   💡 Tip: Ensure the taro leaves are evenly distributed.
4. 4

   Pour in the coconut cream and vegetable broth. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the taro leaves are tender.

5. 5

   Preheat your oven to 180°C (350°F).

   💡 Tip: Ensure the oven is at the correct temperature for even baking.
6. 6

   Flake the drained tuna and gently fold it into the taro leaf mixture. Be careful not to overmix.

   💡 Tip: Gentle folding preserves the texture of the tuna.
7. 7

   Transfer the mixture to a greased baking dish. Sprinkle the breadcrumbs evenly over the top.

   💡 Tip: A layer of breadcrumbs adds a delightful crunch.
8. 8

   Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

   💡 Tip: Keep an eye on the bake to prevent the breadcrumbs from burning.
9. 9

   Let it rest for a few minutes before serving. Serve hot.

   💡 Tip: Resting allows the flavors to meld and makes it easier to serve.