Tuna with crushed yam and callaloo

Try fish and two veg Grenadian style from Gary Rhodes and Dexter Burris
By Gary Rhodes
Tuna with crushed yam and callaloo
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the yams

  • 225 g yams, peeled and diced
  • 25 g butter
  • 1 small onion, diced
  • cloves garlic, crushed
  • 2 spring onions, chopped
  • pinches grated nutmeg

For the callaloo

  • 7 Callalo edible leaves
  • 30 g butter
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 2 spring onions
  • 1 tsp sugar
  • 150-250 ml coconut milk
  • 150 ml double cream
  • pinches grated nutmeg

For the tuna

  • vegetable oil, for frying
  • 4 tuna steaks
  • 1 tsp butter

Method

1. For the yams: cook the yams in boiling salted water for 15 minutes, or until tender. Drain.

2. Melt the butter in a frying pan and add the onion, garlic and spring onion. Cook for a minute or so, to soften, before tipping in the yams. Season with salt and pepper and toss in grated nutmeg.

3. Cook for a couple of minutes, crushing the yams slightly just before the end.

4. For the callaloo: remove and pare the callaloo stems, then roughly chop.

5. Heat the butter in a pan and gently fry the onion, garlic and spring onion until softened. Add the callaloo leaves and the chopped stems. Stir, cover and cook for 5 minutes.

6. Add the sugar and pour in the coconut milk and cream. Simmer for 4-5 minutes then grate in the nutmeg.

7. For the tuna: heat a little oil in a pan until very hot. Season the tuna steaks and sear for a minute on each side, or until cooked to your liking, adding the butter to the pan at the last minute.

8. To serve: spoon the yams onto the plates and top with a dollop of the callaloo sauce. Serve the tuna steaks on top.

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