Description
This Avocado Tuna Salad Stack is a beautifully layered, no-cook meal packed with protein, healthy fats, and fresh ingredients. Creamy avocado, zesty tuna salad, and juicy tomato salsa combine in one elegant, light dish that’s perfect for lunch, meal prep, or a quick weeknight dinner.
Ingredients
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1 ripe avocado, diced
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1 tablespoon lime juice
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Salt and pepper to taste
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1 (5 oz) can tuna in water, drained
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2 tablespoons mayonnaise or Greek yogurt
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1 teaspoon Dijon mustard
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1 tablespoon fresh cilantro or parsley, chopped
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1/2 cup diced tomatoes
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2 tablespoons diced onion
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1 tablespoon chopped fresh basil or cilantro
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Salt to taste
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1 ripe avocado, diced
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1 tablespoon lime juice
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Salt and pepper to taste
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1 (5 oz) can tuna in water, drained
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2 tablespoons mayonnaise or Greek yogurt
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1 teaspoon Dijon mustard
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1 tablespoon fresh cilantro or parsley, chopped
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1/2 cup diced tomatoes
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2 tablespoons diced onion
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1 tablespoon chopped fresh basil or cilantro
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Salt to taste
Instructions
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In a small bowl, gently toss diced avocado with lime juice, salt, and pepper. Set aside.
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In another bowl, mix the drained tuna with mayonnaise or Greek yogurt, Dijon mustard, chopped herbs, salt, and pepper until creamy.
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In a third bowl, combine diced tomatoes, onion, and basil or cilantro. Season lightly with salt.
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Using a food mold or ring, layer the avocado mixture on the bottom, followed by the tuna salad, then top with the tomato salsa.
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Press down gently and lift the mold to reveal the stack.
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Serve immediately on a plate with lime wedges or over fresh greens.
Notes
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Use a biscuit cutter or jar ring if you don’t have a food mold.
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For extra spice, add diced jalapeños or a pinch of chili flakes to the tuna.
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This dish is best served fresh and chilled.
-
Use a biscuit cutter or jar ring if you don’t have a food mold.
-
For extra spice, add diced jalapeños or a pinch of chili flakes to the tuna.
-
This dish is best served fresh and chilled.
