Big Eye Tuna Ceviche With Peppercress And Roasted Calabaza Salad In A Tuna Caviar Vinaigrette
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
61
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender
2
Fold in to that mixture the pumpkinseeds, garlic chives, tuna and salt and pepper
3
Reserve 4 tablespoons of dressing
4
Refrigerate until ready to assemble dish
5
; Toss all the ingredients and bake in a preheated 400 degree oven until tender, about 5 to 8 minutes
6
Once cooked, chill
7
; Mix all ingredients together
8
Assembly: In a 3-inch round mold, first layer the calabaza squash
9
Then layer the tuna
10
Remove the mold and top with peppercress salad
11
Drizzle the remaining 4 tablespoons of caviar dressing on the plate