Longfin Tuna Stacks
Ingredients
Tuna Layer:
2 Cups, Longfin Tuna, chopped
1 Tablespoon, Purple Onion
1 Celery Stalk, finely chopped
S&P
1 Tablespoon, Mayo
1 Teaspoon, Dijon Mustard
1 Teaspoon, Plain Greek Yogurt
1/2 Lemon, Zest and Juice
1/8 Teaspoon, Celery Salt
Avocado Layer:
2 Avocados, cut into large pieces
1 Lime, Juice
1 Teaspoon, Purple Onion, finely chopped
1 Tablespoon, Cilantro, chopped
S&P
Drizzle of Olive Oil
Tomato Layer:
1 Cup, Small Cherry Tomatoes, chopped
1 Tablespoon, White Onion, finely chopped
1 Jalapeno, seeded & finely chopped
S&P
Drizzle of Olive Oil
1/2 Lime, Juice
Avocado Cream Sauce:
1 1/2 Avocados
1 Tablespoon, Fresh Cilantro, chopped
2 1/2 Tablespoons, Plain Greek Yogurt
1 1/2 Tablespoons, Sour Cream
2 Tablespoons, Olive Oil
Instructions
Longfin Tuna Stacks
For the tuna layer, mix together all ingredients (except tuna). Whisk together until nice and smooth. Add the tuna and toss to coat all your fish, set aside.
For the Avocado layer, mix together all ingredients leaving the avocado larger/chunky. Set bowl aside.
For the Tomato/Salsa Layer, combine all ingredients and set aside.
To make the Avocado Cream Sauce, place all the ingredients (except oil) into a blender. Blend together and slowly drizzle in the olive oil. Mix until nice and smooth. If you want the mixture to be thinner, add a little more oil. If you like it to be thicker you can add less oil. I like to transfer my cream sauce to a squirt bottle and keep in fridge. You can use it to garnish/decorate plate. It is also great for other recipes such as tacos or salads.
Start to build the stack: If you have a mold that is best to use. If not, you can take wax paper or parchment paper and create a mold. I took a 1 cup measuring cup, turned it upside down and wrapped my parchment paper around the bottom of the measuring cup. I then taped the paper to form a round shape. I then stood the paper up on my plate so I could scoop the layers into the paper, to form a round shape to my layers.
Start by adding a layer of the avocado (very gently pressing it down onto the plate). You can make the layer about an inch thick. Then add the layer of tuna fish and finally a layer of the tomatoes. You can garnish by decorating the plate with some of the Avocado Cream sauce. I placed one of my homemade pita chips into the top of the stack (very carefully so it wouldn’t fall apart).
Mangia! Enjoy!
Notes
This is such a great Appetizer to share or you can also make it a meal. I like to serve with my homemade chips. I take a package of Brown Rice Wraps (found in most organic sections at supermarket). I cut them in half and then into triangles. Spray a baking sheet, place them on tray and drizzle with some olive oil. Season with S&P and bake at 325 Degrees for about 10 minutes or until nice and golden brown. Some chips may need to be flipped over 1/2 way through baking. Remove from oven, let cool and then eat. They are so addicting! and gluten free.
If you want to use fresh Longfin Tuna, just cut into large cubes. Place on a baking sheet and drizzle with olive oil and season with some S&P. Bake in oven at 325 Degrees for 20 minutes. Remove from oven and that’s it! You can cut to any size pieces you like or shred it smaller. You can use immediately or add to any tuna recipes you like.