Pat tuna dry with paper towels; rub with 2 teaspoons canola oil. Place sesame seeds on a plate; coat tuna with seeds. Season both sides with lemon-pepper seasoning. Toss avocados with lemon juice in a small bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Elevate your next dinner party with these fresh Ahi Tuna Mexican Stacks. Made with avocado, pico de gallo, cotija cheese, and Fair Trade Certified Ahi Tuna Steak.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) Hy-Vee Fish Market skinless ahi tuna steaks, 1/2 inch thick | ||
| 3 tsp. Hy-Vee canola oil, divided | ||
| ½ c. white and/or black sesame seeds | ||
| ¼ tsp. Hy-Vee lemon-pepper seasoning | ||
| 2 large ripe avocados, seeded, peeled, and diced | ||
| ¼ c. Ingrilli lemon juice | ||
| 2 c. Hy-Vee fresh pico de gallo, drained well | ||
| ¼ c. cotija cheese, crumbled | ||
| Microgreens, for garnish |
Things To Grab
- Paper towels
- Plate
- 12-inch cast-iron skillet
- 4 (3x2-inch) round metal ring
Directions
Heat remaining 1 teaspoon oil in a 12-inch cast-iron skillet over medium-high heat. Add tuna steak. Sear 4 to 6 minutes or until tuna reaches 145 degrees and is still pink inside, turning halfway through. Let rest 5 minutes. Cut into 1/2-inch cubes.
Drain avocados. Place a 3x2-inch round metal ring on each of 4 serving plates. Spoon 1/3 cup drained pico de gallo into each ring, spreading to an even layer. Divide and layer with avocados and tuna; gently press down to hold together.
Top stacks with Cotija cheese. Garnish with microgreens, if desired. Lift and remove rings to serve. Serve immediately.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 40mg
- Sodium: 180mg
- Total Carbohydrates: 20g
- Protein: 28g
Daily Values
0%
Iron 20%
0%
Calcium 20%
0%
Vitamin D 10%
0%
Potassium 20%
Recipe Source:
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