Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette - tuna
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Categories:
tuna extra-virgin olive oil lemon lime pumpkin seed oil garlic salt olive oil salt pumpkin seed oil extra-virgin olive oil lemon lime salt
Viewed: 41 - Published at: 8 years agoIngredients
- 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
Method
- 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.
