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

• 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

1. Curried Squash: Place sliced squash, onion, and garlic into a saucepan and sweat with grapeseed oil.
2. Stir in curry powder, add lime leaves, coconut milk, and stock.
3. Simmer for 5 to 8 minutes.
4. Remove lime leaves and blend.
5. Finish by seasoning with ginger juice, salt, and ground cumin.
6. Chill.
7. Chayote Slaw: Toss all ingredients together and season with salt.
8. Ahi Poke: Toss together in a bowl.
9. Chill.
10. Coconut Cream: Reduce cream.
11. Add milk and reduce.
12. Add toasted coconut.
13. Chill.
14. Ahi Tuna: Char the tuna loin in a wok, remove from a pan, and let rest.
15. Place poke, charred tuna (sliced) and slaw in a bowl.
16. Pour in squash puree and garnish with coconut cream and basil.
17. A viewer, who may not be a professional cook, provided this recipe.
18. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

summer, sweet onion, garlic, grapeseed oil, curry powder, lime, coconut milk, chicken, ginger juice, salt, ground cumin, melon, sesame seeds, orange reduction, ahi, sesame oil, scallion, salt, heavy cream, coconut milk, toasted coconut, tuna loin, basil

Taken from www.foodnetwork.com/recipes/ahi-tuna-with-curried-summer-squash-chayote-slaw-and-coconut-cream-recipe.html (may not work)