Recipe courtesy of Guillermo Pernot
Show: The Best Of
Episode: Latino Spots
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Yield:
4 servings

Ingredients

Roasted Calabaza:
Peppercress Salad:

Directions

Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold into that mixture the pumpkin seeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish.

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

For the salad: 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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