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

Name: Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon tuna caviar, 1/2 cup extra virgin olive oil, 1 lemon, juiced, 1 lime, juiced, and more.

Yes, Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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