Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas Recipes
BIG EYE TUNA CEVICHE WITH PEPPERCRESS AND ROASTED CALABAZA SALAD IN A TUNA CAVIAR VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold into that mixture the pumpkin seeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish.
- For the Calabaza: Toss all the ingredients and bake in a preheated 400-degree oven until tender, about 5 to 8 minutes. Once cooked, chill.
- For the salad: Mix all ingredients together.
- 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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