msc_ecolabel

Tuna Stack

Prep time 30 mins
Cooking Time 10 mins
Serves 4
Cook influencer Apriena from South Africa

Recipe By

Apriena Jugoo Pummer

  • 1 can of MSC certified shredded tuna in vegetable oil
  • 3- 4 tablespoons Sushi Mayo
  • 1 teaspoon paprika
  • 1 teaspoon siracha sauce
  • 1 small red onion finely diced
  • 1 tomato deseeded and finely diced
  • ¼ cucumber deseeded and finely diced
  • 1 avocado finely diced – with a dash of lemon juice
  • Juice of 1 lemon
  • ½ cup jasmine rice cooked
  • 1 teaspoon rice wine vinegar
  • Handful of sesame seeds
  • Salt and pepper to taste

Preparation:

  1. Drain the tuna and set aside
  2. Combine the mayo, paprika and siracha sauce and add the tuna to it and mix well
  3. Make a small salad with the red onion, tomatoes and cucumber, season and add a dash of lemon juice, set aside
  4. Mix the cooked jasmine rice with the rice wine vinegar and set aside

Assembly:

  1. Lightly spray a ramekin or a 1 cup measuring cup with non-stick cooking spray
  2. Spread some sesame seeds at the bottom of the measuring cup/ramekin
  3. Followed by some of the salad
  4. Next add in the tuna mayo mix, pressing down as you doing it
  5. Next place some of the diced avocado and lastly the rice
  6. You can place in the fridge at this stage or serve immediately
  7. To serve – very gently run a knife around the edges of the measuring cup and gently flip the cup onto a serving plate
  8. Be very patient and gentle when pulling the cup away from the plate
  9. Once the tuna stack is inverted top with more salad, sesame seeds, salt, pepper and garnish of choice
  10. Serve with soy sauce and pickled ginger if desired

Ingredients

Method

  • 1 can of MSC certified shredded tuna in vegetable oil
  • 3- 4 tablespoons Sushi Mayo
  • 1 teaspoon paprika
  • 1 teaspoon siracha sauce
  • 1 small red onion finely diced
  • 1 tomato deseeded and finely diced
  • ¼ cucumber deseeded and finely diced
  • 1 avocado finely diced – with a dash of lemon juice
  • Juice of 1 lemon
  • ½ cup jasmine rice cooked
  • 1 teaspoon rice wine vinegar
  • Handful of sesame seeds
  • Salt and pepper to taste

Preparation:

  1. Drain the tuna and set aside
  2. Combine the mayo, paprika and siracha sauce and add the tuna to it and mix well
  3. Make a small salad with the red onion, tomatoes and cucumber, season and add a dash of lemon juice, set aside
  4. Mix the cooked jasmine rice with the rice wine vinegar and set aside

Assembly:

  1. Lightly spray a ramekin or a 1 cup measuring cup with non-stick cooking spray
  2. Spread some sesame seeds at the bottom of the measuring cup/ramekin
  3. Followed by some of the salad
  4. Next add in the tuna mayo mix, pressing down as you doing it
  5. Next place some of the diced avocado and lastly the rice
  6. You can place in the fridge at this stage or serve immediately
  7. To serve – very gently run a knife around the edges of the measuring cup and gently flip the cup onto a serving plate
  8. Be very patient and gentle when pulling the cup away from the plate
  9. Once the tuna stack is inverted top with more salad, sesame seeds, salt, pepper and garnish of choice
  10. Serve with soy sauce and pickled ginger if desired

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