Ingredients Jump to Instructions ↓

  1. 225 g yams , peeled and diced

  2. 25 g butter

  3. 1 small onion , diced

  4. cloves garlic , crushed

  5. 2 spring onions , chopped

  6. 7 Callalo edible leaves

  7. 30 g butter

  8. 1 small onion , chopped

  9. 3 cloves garlic , crushed

  10. 2 spring onions

  11. 1 tsp sugar

  12. 150-250 ml coconut milk

  13. 150 ml double cream

  14. pinches grated nutmeg

  15. vegetable oil , for frying

  16. 4 tuna steaks

  17. 1 tsp butter

Instructions Jump to Ingredients ↑

  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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