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   Monday, September 28, 2020 

The Bahamas Hot Tuna with Steamed Callaloo



Country: Bahamas


  • 1 8 oz. Tuna steak
  • 1Cup Seasoned flour
  • 1 Cup egg wash
  • 3 cups Fry shortening
  • Sauce Served Aside for Dipping
  • 1 Scotch Bonnet diced small, Brumoise deseeded
  • 6 oz. Orange juice reduced by boiling to 3 oz. - 50 percent by volume
  • 1 Garlic clove diced small Brumoise
  • 3 oz. Whole lightly salted butter
  • Accompanied by Steamed Callaloo


Procedure: Batter Tuna by Flour then egg wash then flour, then egg wash and final flour. Procedure's 3 Flour & 2 Egg Wash Fry in 350-degree oil till Golden Brown outside, internal temperature could vary from 100-140 F depending on your preference. You may fry till golden brown. Remove from oil to paper towel to drain grease and finish in the oven. - Set Aside.

Sauce: Reduce scotch bonnet and garlic in orange juice and reduce 50% in volume. Add chilled butter and whisk until butter is melted and sauce has just begun to boil. Steam Callaloo for 4 minutes to lemon juice.

Serving: Lay out steam calalloo on plate. Place cooked fish atop. Sauce should be served aside in a Gooseneck or sauce ramekin of your style. Garnish with segments of orange.

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