AHI TUNA WITH CURRIED SUMMER SQUASH, CHAYOTE SLAW, AND COCONUT CREAM

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

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 24

Previous Next

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
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
Salt
6 ounces heavy cream
6 ounces coconut milk
1/4 cup toasted coconut
12 ounces ahi tuna loin
12 Thai basil leaves

Steps:

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.