California Avocado Crab and Tuna Stack

1. 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.
2. 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.
3. Cover and place both bowls in the fridge to chill until ready to use.
4. 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.
5. 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.
6. Repeat five more times with the remaining mixtures to create six stacks.
7. 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.