Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon tuna caviar |
1/2 cup extra virgin olive oil |
1 lemon, juiced |
1 lime, juiced |
2 tablespoons pumpkin seed oil |
1/2 cup toasted, ground pumpkin seeds |
1 tablespoon garlic chives, chopped |
1 pound big eye tuna, diced |
salt and pepper, to taste |
1 pound calabaza squash, 1-inch dice |
2 tablespoons olive oil |
salt and pepper, to taste |
8 ounces peppercress |
1 tablespoon pumpkin seed oil |
1 tablespoon extra virgin olive oil |
1 lemon, juiced |
1 lime, juiced |
salt and pepper, to taste |
Directions:
1. Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold in to that mixture the pumpkinseeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish.
2. Toss all the ingredients and bake in a preheated 400 degree oven until tender, about 5 to 8 minutes. Once cooked, chill.
3. Mix all ingredients together.
4. Assembly: In a 3-inch round mold, first layer the calabaza squash. Then layer the tuna. Remove the mold and top with peppercress salad. Drizzle the remaining 4 tablespoons of caviar dressing on the plate.
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