Ingredients

• 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

Instructions

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.