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

• 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

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.

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

Taken from www.foodnetwork.com/recipes/big-eye-tuna-ceviche-with-peppercress-and-roasted-calabaza-salad-in-a-tuna-caviar-vinaigrette-recipe.html (may not work)