Ingredients • 2 heirloom tomatoes • 1/2 pound hamachi, sashimi grade • 1 calamari steak (cut into fettuccine size) • 1 carrot (cut into fettuccine size) • 1 yellow zucchini (cut into fettuccine size) • 1 green zucchini (cut into fettuccine size) • 1/4 pound cherry tomatoes (slowly roasted in olive oil, salt and pepper) • 4 ounces Salsa Verde • 2 ounces balsamic honey glaze (1/2 cup balsamic vinegar and 1/4 cup honey; bring to a boil) • 1 Tablespoon truffle oil Salsa Verde ingredients • 1/4 cup basil • 1/4 cup parsley • 1 Tablespoon capers • 3 pieces of cornichon • 1 hard-boiled egg • 1 Tablespoon olive oil • 1/4 cup diced small potatoes, blanched For the Salsa Verde: In a Robot Coupe (Cuisinart), chop all ingredients except for the potatoes. Place the mixture into a bowl and add the potatoes; season with salt and pepper. For plating: Slice the heirloom tomatoes thin and place on the plate. Blanch the calamari and vegetables in boiling salted water, cool in an ice-water bath and drain. Toss with the Salsa Verde and place over the tomatoes. Sear the hamachi in a sauté pan with oil (rare). Slice thin like sashimi and place around the heirloom and vegetable salad. Garnish with roasted tomatoes, drizzle truffle oil and balsamic reduction, and serve.