1 teaspoon Canola Oil 2 Garlic cloves (minced into a paste) 2 stalks Lemongrass (cut in half lengthwise) 1 teaspoon Ginger (minced into a paste) 1 cup Coconut Milk 1 teaspoon Lime Zest 1 teaspoon Fish Sauce 1/2 teaspoon Red Pepper Flakes 1 teaspoon Soy Sauce 1/4 Jalapeno (seeded) 2 teaspoons Cilantro (chopped) Salt to taste 2 teaspoons Lime Juice
For the Coconut Cream: In a small sauce pan, add oil over medium heat. Add garlic, lemongrass and ginger and sauté until aromatic. Add coconut milk and allow to reduce until it thickens. Add all other ingredients, except cilantro and strain through a fine sieve. Fold cilantro into strained sauce, adjust seasoning with salt and lime juice.
1 cup Canola Oil 1/2 cup crushed Panko crumbs 1 teaspoon Lime Zest 1/2 teaspoon Coriander (toasted and ground) 1 teaspoon Red Pepper Flakes 1/2 teaspoon Salt 1/4 teaspoon White Pepper 6 ounces Ahi Tuna (center cut) 1/2 cup Flour 1 Egg (beaten)
For the Tuna: Heat oil in a heavy bottomed sauce pan until it reaches 375 degrees. Make the tuna crust by combining all the ingredients except the flour and egg. To batter the fish, first dredge in the flour, then dip into the egg, then roll in the panko mixture until nicely coated. Drop into the oil and cook until golden brown on the outside, but still rare in the center, about a minute.
3/4 cup Watermelon (small dice) 1/2 cup Mango (small dice) 2 teaspoons Cilantro (chopped) 1/2 teaspoon Jalapeno (chopped) 1 teaspoon Rice Vinegar 1 teaspoon Lime Juice Salt to taste
For the Watermelon Mango Salad: Combine all ingredients and adjust seasoning.
Place a pool of sauce in the center of a plate, with a very sharp knife, slice tuna in 5 or 6 slices about 1/4-inch thick and top with the watermelon salad.