BAHAMIAN HOT TUNA WITH STEAMED CALLALOO

Ingredients:
4	– 8 oz.	Tuna steak
1	Cup	Seasoned flour
1 Cup		Egg wash
3 cups		Fry shortening
Sauce Served Aside for Dipping
1		Scotch Bonnet diced small, deseeded
6 oz.		Orange juice reduced by boiling to 3 oz. – 50 percent by volume
1		Garlic clove diced small
3 oz.		Whole lightly salted butter

 

Accompanied by Steamed Callaloo

Preparation:

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.