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