Tuna with crushed yam and callaloo

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

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.

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

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

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.

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

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.

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