1 TBSP. Curry Powder
1 TBSP. Seasoning Salt-Your preference
2 Ozs. Canola Oil
4 ea. 5-6 Oz. Ahi Tuna Fillet, Center Cut
Mix the curry powder with the seasoning salt, use some of the canola oil to lightly oil the fillets, then sprinkle the curry seasoning on evenly and hold the ahi in the refrigerator.
3 Ea. Peeled, Cubed Yams
1/4 Cup Fresh Grated Ginger
1/4 Cup Coconut Milk
3 Ozs. Light Brown Sugar
4 TBSP. Sweet Butter
2 Ozs. Instant Potato Mix
1 TBSP. Kosher Salt
Fresh Ground Black Pepper
Steam the yams until tender, then mix together with remaining ingredients. Check the seasoning as you want a nice balance of sweet and salty. Often times this puree turns out a bit watery and can be remedied by adding some instant potato mix. Keep this warm on the side.
2 Ozs. Shredded Red & Green Cabbage
2 Oz. Shredded Carrots
1 Oz. Sliced, Seeded Cucumbers
1 Oz. Diced Tomatoes
1 Oz. Shredded Radishes
1 Oz. Julienne Red & Yellow Peppers
1 Oz. Edamame Beans
1 Oz. Daikon Sprouts
1/2 Bunch Chopped Cilantro
1 TBSP. Chopped Chives
2 Ozs. Miso-Mustard Dressing-or a preferable Asian style Dressing
2 Ozs. Yuzu Vinegar
2 Ozs. Olive Oil
1 Ea. Avocado, for garnish & texture
Mix all ingredients together and taste for seasoning. You can always add some kosher salt and fresh ground black pepper. This should be made first at least 1-2 hours in advance and kept in the refrigerator.
Heat a sauté pan up to medium-high heat, add the canola oil to let the oil heat up. Add the crusted ahi to the pan and sear it for 2 minutes per side. Cook the tuna to your liking. Some like it raw, others medium and others fully cooked. It's your choice. I prefer it medium rare and use and electric thermometer. Pull the tuna steaks when they hit 95-100 for medium rare.
Spoon some of the Yam puree on a plate, then some of the slaw mix and top with the ahi. Garnish with some sliced avocado and then you are ready to serve.