{"id":186,"date":"2017-02-20T18:47:32","date_gmt":"2017-02-20T18:47:32","guid":{"rendered":"http:\/\/recipesfrombahamas.com\/bahamas_recipes\/?p=186"},"modified":"2017-02-20T18:47:32","modified_gmt":"2017-02-20T18:47:32","slug":"bahamian-hot-tuna-with-steamed-callaloo","status":"publish","type":"post","link":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/bahamian-hot-tuna-with-steamed-callaloo\/","title":{"rendered":"BAHAMIAN HOT TUNA WITH STEAMED CALLALOO"},"content":{"rendered":"

BAHAMIAN HOT TUNA WITH STEAMED CALLALOO<\/span><\/p>\n

\r\n

\r\n

<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients:<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
4<\/span><\/td>\n– 8 oz.<\/span><\/td>\nTuna steak<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nCup<\/span><\/td>\nSeasoned flour<\/span><\/td>\n<\/tr>\n
1 Cup<\/span><\/td>\nEgg wash<\/span><\/td>\n<\/tr>\n
3 cups<\/span><\/td>\nFry shortening<\/span><\/td>\n<\/tr>\n
Sauce Served Aside for Dipping<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\n <\/td>\nScotch Bonnet diced small, deseeded<\/span><\/td>\n<\/tr>\n
6 oz.<\/span><\/td>\nOrange juice reduced by boiling to 3 oz. – 50 percent by volume<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\n <\/td>\nGarlic clove diced small<\/span><\/td>\n<\/tr>\n
3 oz.<\/span><\/td>\nWhole lightly salted butter<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Accompanied by Steamed Callaloo<\/span><\/p>\n

Preparation:<\/strong><\/span><\/p>\n

Procedure: <\/strong>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.<\/span><\/p>\n

Sauce: <\/strong>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.<\/span><\/p>\n

Serving: <\/strong>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.<\/p>\r\n <\/div>\r\n \r\n\r\n <\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

BAHAMIAN HOT TUNA WITH STEAMED CALLALOO      <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[8,13,18],"tags":[90],"_links":{"self":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts\/186"}],"collection":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/comments?post=186"}],"version-history":[{"count":1,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":187,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts\/186\/revisions\/187"}],"wp:attachment":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/categories?post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/tags?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}