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


Curried Summer Squash: 

Chayote Slaw:

Ahi Poke:

Coconut Cream:

Ahi Tuna:


  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.