These tuna guacamole stacks are a perfect sharing dish for the warmer months and very easy to make. Oh, and it tastes really good too and makes for easy entertaining!
tuna guacamole stacks
- 1 185g can Safcol tuna in springwater, well drained
- 1 tablespoon sour cream
- 1 large ripe avocado, deseeded and peeled
- ¼ teaspoon ground cumin
- ½ small red onion, finely diced
- 1 small garlic clove, crushed
- 4 cherry or mini Roma tomatoes finely diced
- juice ½ lime or lemon
- sea salt and freshly ground black pepper
- ½ red capsicum, deseeded and finely diced
- fresh coriander leaves (optional)
- corn chips or toasted pitta bread.
tuna guacamole stacks method
Line 2 x 10cm ramekins with a double layer of cling film leaving the edges over hanging.
In a medium bowl add the avocado flesh and roughly mash. Stir in the crushed garlic, finely diced red onion, tomato, and cumin. Season to taste with lime juice, Tabasco, salt, and pepper.
In a second bowl add the well drained tuna, sour cream and season to taste with salt and pepper. Divide the tuna mixture between the 2 ramekins and pat down firmly. Divide the finely diced capsicum between the 2 ramekins. Top each ramekin with the guacamole and tap down to make sure it’s all tightly packed. Cover with the cling film. Refrigerate for at least 1 hour or up to 1 day before turning out.
When you’re ready to serve, remove the cling film from the top of the stack and place on the serving dish Guacamole side down, remove the ramekin and peel off the cling film. Serve immediately with pita or corn chips, some extra sour cream, and a few coriander leaves.
Serves 8. Preparation: 10 minutes.