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
- 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
- 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.