Recipe courtesy of Genova

Tuna Timbale Tower

Elevate expectations with a spectacular presentation. Unusual layered textures, colors and height will have your guests wondering who the personal chef is hiding in your kitchen.
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  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 Servings
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Ingredients

2 (5 ounce) cans Genova Tuna in Olive Oil

2 tablespoons lemon juice

1/8 teaspoon red pepper flakes

Sea salt and freshly ground black pepper to taste

1 ripe avocado, peeled, pitted and finely diced

1 ripe mango, peeled, pitted and finely diced

1 medium English cucumber, finely diced

Fresh mint for garnish

Directions

  1. Drain tuna and reserve oil. Break tuna into small pieces and set aside. Place half of the reserved oil in a medium bowl. Add lemon juice, red pepper flakes, salt and pepper, whisking to combine. Using a 3-inch round cookie cutter, place cutter on center of plate. Layer a quarter of the avocado inside cutter. Top with almost a quarter of the tuna, a quarter of the mango, and a quarter of the cucumber. Lightly press on top of cucumber while removing cutter. Repeat with remaining ingredients. Garnish tops with remaining tuna and a bit of mint. Drizzle dressing over the top. Serve immediately.

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