prep time: 10 minutes
•
yield: 2 servings
prep time: 10 minutes
•
yield: 2 servings
¼ cup mayonnaise, homemade ( see here ) or store-bought (or Egg-Free Keto Mayo, see here , for egg-free
1 teaspoon medium-hot hot sauce, homemade ( see here ) or store-bought
1 (6-ounce) can tuna
¼ teaspoon fine sea salt
Pinch of fresh ground black pepper
1 avocado
1 teaspoon lime or lemon juice
¼ cup chopped purple cabbage
¼ cup diced cucumbers
Black sesame seeds, for garnish (optional)
variation:
Spicy Salmon Stacks.
Out of tuna? You can make this dish with salmon. Simply swap the canned tuna for an equivalent amount of canned salmon.
1. In a medium bowl, combine the mayonnaise and hot sauce. Place 2 tablespoons of the mixture in a small resealable plastic bag (for drizzling at the end).
2. Gently fold the tuna, salt, and pepper into the rest of the spicy mayo. Taste for seasoning and add more salt and pepper, if desired.
3. Cut the avocado into ½-inch dice and drizzle with the lime juice to keep it from discoloring.
4. Divide the diced avocado between two serving plates. Use your hands to cup the avocado pieces together to form a 3- or 4-inch-wide circle. Mound each avocado circle with half of the cabbage, followed by half of the spicy tuna salad. Top the stacks with the diced cucumbers, dividing them equally between the stacks.
5. Cut a tiny hole in the corner of the plastic bag containing the reserved spicy mayo and squirt some of the mayo over each stack. Garnish with black sesame seeds, if desired.
6. Store extras in an airtight container in the refrigerator for up to 3 days.
