WayneBites by Wayne Johnson's video: Tuna Avocado Pico de Gallo Stack Another WayneBite Video

I’ve been trying eat more healthy meals and add a bit more seafood to my diet, too. This recipe scores well on all levels. It’s easy to prepare and uses a lot of fresh ingredients. The recipe is for two, though I have to admit I ate all of it the first time I made it. I talk about making a ring mold using aluminium foil wrapped around a soup can. You can also just use an empty soup can if you remove the top and bottom. But, some cans don’t make it easy to remove the bottom like old cans did. Tuna Avocado Stack serves 2 Ingredients 5 oz Albacore Tuna, drained 1 tbl Mayonnaise 1 1/2 tbl Cilantro, freshly chopped 1 Lemon 1 lg Avocado 1 lg Roma Tomatoe, chopped 1 1/2 tbl White Onion, minced 1 tsp Jalapeño, seeded and minced 1/4 tsp Cumin Salt and Pepper Method Zest and juice the lemon and set aside. In a medium sized bowl, mix together the tuna, mayonnaise, and 1 tablespoon of cilantro. Add 1 teaspoon of lemon juice and 1/2 tsp of lemon zest. Season with salt 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or to taste, and set aside. Peel the avocado and roughly chop it. Place in a separate bowl and add 1 tablespoon of lemon juice and set aside. In a third bowl, mix together the tomatoes, onion, jalapeño, and cumin. Add 1 teaspoon of lemon zest and 1/2 tablespoon of Cilantro. Season with salt 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or to taste. To assemble the stack, fold a strip of aluminum foil into a long 3” strip and wrap it around a soup can, jar or other container that’s about 3” in diameter. Slide the foil tube off the can and place it on a serving plate. Place half of the avocado into the bottom of the tube. Top with half the tuna mixture and then top the tuna with half of the tomato mixture. Slide the tube up and off the stack and repeat with the second serving. Garnish with a few sprigs of cilantro and enjoy.