Recipe courtesy of Kevin Cullen
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Total:
55 min
Prep:
45 min
Cook:
10 min
Yield:
6 servings
Level:
Advanced

Ingredients

Curried Summer Squash: 
Chayote Slaw:
Ahi Poke:
Coconut Cream:
Ahi Tuna:

Directions

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.

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