California Avocado Crab and Tuna Stack

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Total Time: 40 min

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Prep Time: 40 min

Nutrition Facts

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Nutrition information
per serving

Calories 390

Total Fat 33g

Saturated Fat 4.5g

Trans Fat 0g

Polyunsaturated Fat 3.5g

Monounsaturated Fat 18g

Cholesterol 45mg

Sodium 270mg

Total Carbs 15g

Dietary Fiber 11g

Total Sugars 1g

Protein 15g

Potassium 971mg

Vitamin A 34 mcg; Vitamin C 20 mg; Calcium 59 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 143 mcg; Omega 3 Fatty Acid 0.22 g. % Daily Value*: Vitamin A 4%; Vitamin C 20%; Calcium 4%; Iron 10%; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe created by Chef Nyesha Arrington features a layered “stack” of seasoned California Avocados with fresh raw ahi tuna and crab. Heirloom tomato, English cucumber, herbs, spices and Japanese-style mayonnaise complement the seafood layers.

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Serves: 6

Ingredients
Instructions

1 small heirloom tomato, small diced 1/2 cup peeled and small diced English cucumber 1 Tbsp. minced chives 1 Tbsp. minced shallots 1 Tbsp. minced parsley 1 medium lime, juiced and zested 2 Tbsp. extra virgin olive oil 2 Tbsp. Japanese-style mayonnaise 6 oz. jumbo lump crab, picked through to ensure no shells or cartilage remain 6 oz. raw ahi tuna, small diced 4 ripe, Fresh California Avocados, seeded and peeled 1 tsp. sesame oil 5 sprigs fresh cilantro, chopped including stems 1/8 tsp. hot sauce 1/4 tsp. kosher salt, divided 1/8 tsp. cayenne pepper

In a large bowl, combine the tomatoes, cucumber, chives, shallots, parsley, lime zest, olive oil and mayonnaise. Spoon half of this mixture into another bowl.
Add the crab to one of the bowls with the tomato-cucumber mixture and fold ingredients together. Add the tuna and half of the salt to the remaining tomato-cucumber mixture in the second bowl and fold ingredients together.
Cover and place both bowls in the fridge to chill until ready to use.
In another bowl, lightly mash 3/4 of the avocado with a fork, ensuring large chunks remain visible. Fold in sesame oil, cilantro, lime juice, hot sauce, cayenne pepper and remaining salt. Set mixture aside.
To assemble, use a 2-inch ring mold. If a ring mold is not available, substitute with a small can (about 2 3/8” diameter) with both ends removed. Evenly spread 1/6 of the avocado mixture to create bottom layer in the ring mold. Next, layer 1/6 of the crab mixture over the avocado and gently press into the mold. Finish the stack with 1/6 of the tuna mixture, gently pressing down. Gently remove from the ring mold by pulling mold off the stack in an upward motion.
Repeat five more times with the remaining mixtures to create six stacks.
Finally, with the remaining avocado, cut into thin slices and place three thin slices on top of each stack just before serving.

Serving Suggestion: Serve on its own or with taro chips or vegetable chips.

Beverage Pairing: Enjoy this dish with a white wine such as Sancerre or a chilled glass of sparkling water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.