AHI TUNA STACKS WITH GINGER-LIME DRESSING

This simple stacked salad was inspired by its seafood predecessor, The La Jolla Crab Stack. And if both ahi tuna and lump crab meat can make the cut, who’s to say diced lobster meat wouldn’t also work fabulously atop this elegant appetizer or main dish? So steer clear of the stove and bypass the burners with this fast and flavorful way to beat the summer heat.

yield: 4 SERVINGS

prep time: 20 MIN

INGREDIENTS:

For the dressing: 1 1/2 teaspoons minced fresh ginger 1 garlic clove, minced 3 Tablespoons fresh lime juice 2 teaspoons low sodium soy sauce 2 teaspoons sugar 2 Tablespoons water For the tuna stacks: 1 cup peeled and diced cucumber 1 cup diced mango 1 cup diced avocado 1/2 pound sushi-grade ahi tuna 1 cup diced red onion 1 Tablespoon toasted white sesame seeds Equipment: 3-inch circular ring mold (See Kelly's Notes)

DIRECTIONS:

Make the dressing: Whisk together all of the dressing ingredients in a small bowl then set it aside. Assemble the tuna stacks: Place the ring mold on the plate on which you're going to serve the tuna stack and then layer one fourth of the diced cucumber, mango, avocado, tuna and red onion inside the mold, pressing the ingredients firmly on top of one another. Press down on the top layer while slowly removing the mold to reveal the tuna stack. Repeat the layering process with the remaining ingredients to form three more tuna stacks. Drizzle each stack with a portion of the ginger-lime dressing, sprinkle with the toasted sesame seeds and serve immediately. Kelly's Notes: If you don't have a circular ring mold, you can use an aluminum can that's been opened on both ends and rinsed out.

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