Ahi Tuna With Curried Summer Squash Chayote Slaw And Coconut Cream Recipes

CHAYOTE SLAW WITH CUMIN AND LIME

Steps:

• In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper.
• Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes.
• In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.

CHARRED AHI TUNA WITH SUN-DRIED TOMATO TAPENADE AND FARROTTO SALAD

Steps:

• In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
• Serve with lemon wedges and Faro Salad
• In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.)
• In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste.

CREAM OF CHAYOTE SOUP

Steps:

• In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes
• When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
• Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.