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Bake and Tuna

Prep Time:30 Minutes
Cook Time:5 Minutes

Nutritional Information

Bake and Shark (we used tuna) is a classic street food dish that is sold at a multitude of food stalls and cookshops all over Trinidad and Tobago. It consists of a fried flatbread ("bake") filled with fried pieces of shark meat and various other ingredients and sauces.


  • For the Bake
  • 2 cups all purpose flour
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon yeast
  • 1/2 tablespoon sugar
  • 3/4 cup water
  • oil for frying
  • For the Tuna:
  • 2 1/2 pounds Albacore tuna
  • 3 tablespoons green seasoning
  • as needed Dizzy Pig Dizzy Dust, to coat
  • For the Green Seasoning:
  • 1 cup green onions, chopped
  • 1 cup celery, chopped
  • 1 cup packed cilantro, chopped
  • 1/2 cup fresh thyme leaves
  • 2 cups packed sweet basil
  • 1/4 cup marjoram
  • 1 tablespoon tarragon
  • 1 tablespoon rosemary
  • 1 each small onion, chopped
  • 1/2 cup garlic, chopped
  • 2 each whole scotch bonnet peppers
  • 1 tablespoon salt
  • water or vegetable oil


  • 1. For the Green Seasoning:
  • 2. Divide the ingredients into two equal batches. Add to a food processor one batch at a time. Pulse or let whirl until all the ingredients are very fine. Drizzle enough water to moisten the mixture.
  • 3. Fill into glass jars with air tight lids and store in the refrigerator or pour into ice cube trays to freeze.
  • 4. Remove frozen cubes and store in a ziplock bag in the freezer.
  • 5. For the Bake:
  • 6. In a large bowl, mix the flour salt, baking powder, yeast, sugar and water together until dough comes together. Turn the dough out onto a clean lightly floured work surface and knead 2-3 minutes until smooth and elastic. Grease a clean bowl and place the dough in the bowl. Cover with plastic wrap and let rest 30 minutes.
  • 7. Make balls about three inches in diameter. Then flatten out to abot 1/4 of an inch thick. You can vary the size according to how large or small you want your fry bake to come out. Fry both sides until golden brown. Drain on paper towels to remove excessive grease. Keep hot until service.
  • 8. For the Tuna:
  • 9. Preheat EGG to 425 degrees F, using direct heat and a cast iron grate.
  • 10. Season tuna with kosher salt and green seasoning. Coat the tuna in Dizzy Dust.
  • 11. Grill tuna on the Egg, 2 minutes per side. Remove from the EGG and let rest prior to slicing. Serve hot in the fried bake along with your choice of condiments.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828