Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette

4 servings
  • 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
  • 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.

  • Toss all the ingredients and bake in a preheated 400 degree oven until tender, about 5 to 8 minutes. Once cooked, chill.

  • Mix all ingredients together.

  • 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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