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–+ servings
Layers of avocado, tuna and pico de gallo with lime garnish.

Avocado Tuna Stack

A deliciously easy, no-cook recipe, perfect for a warm summer evening. Here’s an Avocado Tuna Stack. We’re dressing up ordinary canned tuna into a zesty flavorful dish with a Latin flair by adding pico de gallo and avocado in colorful layers. Almost too pretty to eat. Almost.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course 10 Minute Meals, Appetizer, Lunch, Salads
Cuisine American, Mexican/American
Servings 2
Calories 159 kcal

Ingredients
  

  • 1 (5 to 7 ounce) can albacore tuna in water drained
  • 1 ½ tablespoons mayonnaise
  • ¼ ¼ cup celery minced
  • 1 tablespoon green onion minced
  • 1 tablespoon fresh cilantro minced
  • 2 ½ tablespoons lime juice divided
  • 1 large, or 2 medium avocados
  • ⅛ teaspoon salt
  • 1 cup pico de gallo purchased or recipe below
  • Tortilla chips - optional for serving

Pico de Gallo

  • ½ cup tomatoes diced
  • ¼ cup white onion diced
  • ¼ cup cilantro chopped
  • 1 small jalapeno pepper cored, seeds removed, minced
  • 1 lime juiced and zested

Instructions
 

  • Prepare the pico de gallo if not using purchased. Recipe below.
  • Drain the tuna, reserving the can to use as a mold for the salad if desired.
  • In a bowl, mix tuna, mayonnaise, celery, green onion,cilantro and 1 ½ tablespoons lime juice. Add a pinch of salt and stir it alltogether.
  • Peel and dice the avocado then place in a bowl with the remaining tablespoon lime juice, add a pinch of salt and stir. 
  • If using the can as a mold, rinse and dry the can and spray with cooking spray. Line the inside of the can with plastic wrap and spray that, too.
  • Place half the tuna in the bottom of the can and gently press down.
  • Next, layer with half of the avocado.
  • Place your serving plate over the can and flip them bothover.
  • Carefully remove can and plastic wrap.
  • Top it with a mound of pico de gallo.
  • Repeat for second serving. Serve with tortilla chips.

Pico de Gallo

  • Combine all ingredients in a bowl. Refrigerate to allow flavors to combine.

Notes

If the Latin flair doesn’t light your fire, replace cilantro with parsley and substitute one cup fresh ripe tomato for the pico de gallo. 

Nutrition

Calories: 159kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 1017mgPotassium: 217mgFiber: 2gSugar: 14gVitamin A: 1131IUVitamin C: 38mgCalcium: 28mgIron: 0.5mg
Keyword Fish, Ketogenic, Low Carb, Salad, Tomato, Vegetable
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