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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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


  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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