California Avocado Crab and Tuna Stack
This stunning seafood dish layers fresh California avocados, jumbo lump crab, ahi tuna with heirloom tomatoes and English cucumbers. The dish is highlighted by Japanese-style mayonnaise, lime, and herbs, creating a refreshing, visually impressive stack. Serve it as a sophisticated appetizer or light main course for summer gatherings.
Equipment
- 2 large bowl
- 1 medium bowl
Ingredients
- 1 small heirloom tomato diced
- ½ cup cucumber English, peeled and diced
- 1 tbsp chives minced
- 1 tbsp shallots minced
- 1 tbsp parsley minced
- 1 lime juiced and zested
- 2 tbsp olive oil extra virgin
- 2 tbsp mayonnaise Japanese
- 6 oz lump crab jumbo, picked through for shells
- 6 oz Ahi tuna raw, small dice
- 4 avocados ripe, California, seeded and peeled
- 1 tsp sesame oil
- 5 sprigs cilantro chopped include stems
- ⅙ tsp hot sauce
- ¼ tsp Kosher salt divided
- ⅛ tsp cayenne pepper
Instructions
- Prepare the Tomato-Cucumber Mixture: In a large bowl, combine the diced heirloom tomato, cucumber, chives, shallots, parsley, lime zest, olive oil, and Japanese-style mayonnaise. Mix well.
- Make Crab and Tuna Mixtures: Split the tomato-cucumber mixture into two equal portions. In one bowl, gently fold in the crab meat. In the second bowl, add the diced tuna and half of the kosher salt. Fold the ingredients together. Cover both mixtures and refrigerate until ready to assemble.
- Prepare the Avocado Layer: In a separate bowl, lightly mash 3/4 of the avocado, leaving visible chunks.
- Fold in the sesame oil, cilantro, lime juice, hot sauce, cayenne pepper, and the remaining salt. Set aside.
- Assemble the Stacks: Use a 2-inch ring mold or a small can with both ends removed to layer the ingredients.
- For each stack, layer 1/6 of the avocado mixture at the bottom.
- Add 1/6 of the crab mixture on top, pressing gently.
- Finish with 1/6 of the tuna mixture, pressing down slightly. Gently remove the ring mold by pulling it upwards.
- Garnish: Slice the remaining avocado thinly and place three slices on top of each stack before serving.
Serving suggestions
- Serve the stacks as is, or pair with taro or vegetable chips for added crunch.
Beverage Pairing
- Enjoy with a crisp white wine such as Sancerre, or a chilled glass of sparkling water.
Notes
Large avocados (about 8 ounces each) are recommended. Adjust the quantity if using smaller or larger avocados.
Nutrition
Calories: 367kcalCarbohydrates: 14gProtein: 15gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 25mgSodium: 293mgPotassium: 864mgFiber: 10gSugar: 2gVitamin A: 1185IUVitamin C: 23mgCalcium: 42mgIron: 1mg
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!