Ingredients Jump to Instructions ↓

  1. 1 teaspoon tuna caviar

  2. 1/2 cup extra virgin olive oil

  3. 2 tablespoons pumpkin seed oil

  4. 1/2 cup toasted, ground pumpkin seeds

  5. 1 tablespoon garlic chives, chopped

  6. 1 pound Big Eye Tuna, diced

  7. 1 pound Calabaza squash, 1-inch dice

  8. 2 tablespoons olive oil

  9. 8 ounces peppercress

  10. 1 tablespoon pumpkin seed oil

  11. 1 tablespoon extra virgin olive oil

  12. 1 lemon, juiced

  13. 1 lime, juiced

  14. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Mix all ingredients together.

  4. 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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