Ahi Tuna with Curried Summer Squash, Chayote Slaw, and Coconut Cream

Total Time:
55 min
45 min
10 min

6 servings

  • Curried Summer Squash:
  • 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
  • Chayote Slaw:
  • 1 cup julienned chayote squash
  • 1 cup julienned canary melon
  • 1 tablespoon sesame seeds (toasted)
  • 2 ounces orange reduction
  • Ahi Poke:
  • 5 ounces diced ahi
  • 1 teaspoon sesame oil
  • 1 tablespoon sliced scallion
  • Salt
  • Coconut Cream:
  • 6 ounces heavy cream
  • 6 ounces coconut milk
  • 1/4 cup toasted coconut
  • Ahi Tuna:
  • 12 ounces ahi tuna loin
  • 12 Thai basil leaves
  • 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.

  • 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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