• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

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

  • 4servings

Add to MenuAdd to Calendar

Source: www.foodnetwork.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, C
MineralsSelenium, Zinc, Natrium, Potassium, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback