Coconut Curry Tuna
Served with Steamed Chinese Calaloo and Carrot Squares
By: Executive Chef Nicholas Beckford

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PREP TIME: 1 Hour           DIFFICULTY:  Easy                   YIELD:  1 Serving

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Ingredients

Directions

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• 1 Tuna fillet
• Walkerwood Curry Paste
• Cilantro 
• 1/2lb Calaloo
• Basil
• 1 large Red onion 
• 1/2 stick Butter
• Coconut flakes
• 4oz flour
• 1egg
• 3 fl.oz, Heavy cream
• Salt & Pepper to taste

1. Season tuna with salt and pepper
2. Coat tuna in flour, egg wash then coconut flakes.
3. Shallow fry tuna until golden brown
4. Sauté onion garlic and curry paste and heavy cream. Simmer for 3minutes
5. Sautè calaloo and carrot with basil, salt and pepper to taste

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