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.
Chayote Slaw: Toss all ingredients together and season with salt.
Ahi Poke: Toss together in a bowl. Chill.
Coconut Cream: Reduce cream. Add milk and reduce. Add toasted coconut. Chill.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kevin Cullen, Goodfellow's, Minneapolis, MN