Asian Style Tuna Stacks
20 Min Serves 2
Great food should look as good as it tastes, and this recipe lets you add a little elegance to your presentation. Whether you make them for lunch or as a dinner party starter, our tuna stacks will provide the air of sophistication you’re looking for. And, while the look is fine dining, the taste is straight from the Orient, with ginger, soy, avocado and lime combining to create a delicately spiced treat for the taste buds.
For this recipe, you will need a 2.5 inch diameter x 3 inch high circular ring mould. Alternatively, a ring-pull sweetcorn can that has been opened at both ends and rinsed out, will work just as well.
- 2 80g cans of soy and ginger infused tuna
- 2 medium ripe avocados, diced
- Half a small red onion finely diced
- 1 large tomato, diced
- 2 tablespoons of toasted sesame seeds
- Toasted sesame oil
- Juice of half a lime
- Pinch of salt
- Coriander sprigs to garnish
Place the diced avocado in a mixing bowl. Add half the lime juice, diced tomato, red onion, salt and a dash of toasted sesame oil and mix gently. Ensure that some of the avocado remains chunky.
Place the ring mould on your serving plate. Spoon half of the avocado mixture inside the mould, pressing down and smoothing with the back of a spoon. Next, add a can of soy and ginger infused tuna and again press down and smooth with the back of a spoon. Cover the top surface with half of the toasted sesame seeds.
Gently press down on the top layer while slowly removing the mould to reveal the tuna stack. Repeat the layering process with the remaining ingredients to form a second tuna stack.
Finish each stack with a sprig of coriander, a small dash of sesame oil and the remaining lime juice. Serve immediately.
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