Name: Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette
Yield: 4 servings
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

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.

Recipe courtesy of Guillermo Pernot, Pasion, Philadelphia, PA

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

Ingredients

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Peppercress Salad:

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