Lynn's Tuna Ceviche
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
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.
1 pound Calabaza squash, 1-inch dice
2 tablespoons olive oil
Salt and pepper, to taste
Toss all the ingredients and bake in a preheated 400
degree oven until tender, about 5 to 8 minutes. Once cooked, chill.
8 ounces peppercress
1 tablespoon pumpkin seed oil
1 tablespoon extra virgin olive oil
1 lemon, juiced
1 lime, juiced
Salt and pepper, to tasteMix 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.
What you love is as unique to you as your fingerprints. You need
to know that because nothing will make you really happy but doing what you love.