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

Recipe courtesy Guillermo Pernot of Pasion, Philadelphia

Show: The Best OfEpisode: Latino Spots

Recipe categories: Lemon, Meat, Caviar, Tuna, Fish, Squash,
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- Dish : Salad Dressing , Salad
- Technique : Puree , Baking
- Season : Fall

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Yield:: 4 servings

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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

Directions

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.

1 pound Calabaza squash, 1-inch dice
2 tablespoons olive oil
Salt and pepper, to taste

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

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

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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