Recipe courtesy of Kevin Cullen

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

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  • Level: Advanced
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 6 servings
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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

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


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


  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.