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 oilSalsa 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, blanchedFor 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.