Ahi Tuna with Curried Summer Squash, Chayote Slaw, and Coconut Cream |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
3 medium summer squash, peeled |
1/2 sweet onion, sliced |
2 cloves garlic sliced |
1/4 cup grapeseed oil |
1/2 tablespoon curry powder |
2 kaffir lime leaves |
6 ounces coconut milk |
18 ounces chicken stock |
1 teaspoon ginger juice |
salt |
1 teaspoon ground cumin |
1 cup julienned chayote squash |
1 cup julienned canary melon |
1 tablespoon sesame seeds (toasted) |
2 ounces orange reduction |
5 ounces diced ahi |
1 teaspoon sesame oil |
1 tablespoon sliced scallion |
salt |
6 ounces heavy cream |
6 ounces coconut milk |
1/4 cup toasted coconut |
12 ounces ahi tuna loin |
12 thai basil leaves |
Directions:
1. Curried Squash: Place sliced squash, onion, and garlic into a saucepan and sweat with grapeseed oil. Stir in curry powder, add lime leaves, coconut milk, and stock. Simmer for 5 to 8 minutes. Remove lime leaves and blend. Finish by seasoning with ginger juice, salt, and ground cumin. Chill.
2. Chayote Slaw: Toss all ingredients together and season with salt.
3. Ahi Poke: Toss together in a bowl. Chill.
4. Coconut Cream: Reduce cream. Add milk and reduce. Add toasted coconut. Chill.
5. Ahi Tuna: Char the tuna loin in a wok, remove from a pan, and let rest. Place poke, charred tuna (sliced) and slaw in a bowl. Pour in squash puree and garnish with coconut cream and basil.
6. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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