Tuna "Sushi" Stacks

• Gluten free

• Seafood

  • 1 can Genova albacore tuna

• Produce

  • 1 Avocado, large
  • 1/2 Cucumber
  • 1 Lemon
  • 1 Mango
  • 1/4 Red onion

• Condiments

  • 1/2 cup Mayo, regular
  • 3 tsp Soy sauce, low sodium
  • 1 1/2 tsp Sriracha

• Pasta & Grains

  • 1/2 cup White rice

• Oils & Vinegars

  • 2 tbsp Rice vinegar

Found on chelseasmessyapron.com

Description

Directions

• First, prepare the rice according to directions. Toss cooked rice with rice vinegar and allow to cool completely. Alternatively use leftover rice or minute white rice (1 cup uncooked) for a super quick assembly.
• Meanwhile, dice the mango, cucumber, and red onion.
• Toss together with a squeeze of lemon juice
• Mash a large avocado with some salt, pepper, and a squeeze of lemon.
• Thoroughly drain the tuna and mix with 1/4 cup mayo and another squeeze of lemon.
• To assemble: lightly spray a 1 cup measuring cup with nonstick spray. Press 1/3 of the mango mixture into the bottom of the cup.
• Press 1/3 of the avocado mixture on top.
• Press 1/3 of the tuna mayo mixture on top.
• Press 1/3 of the rice mixture on top. Compress.
• Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.
• Top with 1-2 teaspoons soy sauce, sesame seeds, freshly cracked pepper, and another squeeze of lemon as desired.
• In another bowl stir together the remaining 1/4 cup mayo with the Sriracha sauce. Drizzle over the sushi stacks.
• Enjoy immediately.