Today I present to you a version of a very popular sandwich of the street food of the islands of Trinidad. The original version is a flat bread that is fried filled with fried pieces of shark whose meat is macerated with herbs, lemon juice, onion, garlic and thyme, is made a breaded and accompanied with lettuce a salad of tomato and pineapple popular breaded we put it to enjoy on the shore of the Maracas beach on the north coast of the island.

       However, due to the importance of sharks to the ocean as an ecosystem and due to overfishing, many of the local street vendors have replaced shark meat due to the extinction danger that TIburon is currently experiencing.

       Due to the above described I present my version of BAKE AND SHARK, using the delicious, tender and juicy tuna meat, using the same traditional procedure except that we incorporate a little coconut milk, lemon drops, garlic cumin, onion and thyme, we macerate the meat in a rectangle of one centimeter of antrum for three of length, in this opportunity I change the fried flat bread for a round spongy, the same one that we use to make the bread for the hamburgers but instead of cutting it In the middle, we open a hole in the upper part and with the help of a spoon we take out as much mass as possible in order to obtain a bread basket where we will incorporate all the delicious ingredients of our versioned sandwich.

        Another change that incorporates my bake and shark, is that instead of using pineapple slices like the original version I decided to make a pineapple chutney, which is basically done by placing in a saucepan brown sugar, ginger zest, cinnamon powder we let the sugar is diluted and we incorporate the same amount of sugar in vinegar, add the mango in pieces and let it cook until you get a sweet and sour jam.

       List those preparations, we proceed to recenal our barrel of bread, and add, lettuce and tomato plus a cabbage salad we sprinkle our delicious jam and place our pieces of tuna add a little more jam we decorate with a ring of onions I would recommend fried but at that moment when I made this version due to the shortage factor in my country venezuela I decided to place them raw and although I did not believe it that way it was also delicious.