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

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Instructions

1. 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.;
2. Toss all the ingredients and bake in a preheated 400 degree oven until tender, about 5 to 8 minutes. Once cooked, chill.;
3. Mix all ingredients together.
4. 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.