Tuna Avocado Egg Tower

Have you ever had Tuna Tartar at a restaurant? Delicious, but who has that type of tuna at home? We all have can tuna! And with an avocado and egg, you can make the “tartar” tower at home. It’s a great low-fat, low-calorie, low-carb lunch or dinner, or even a quick appetizer for guests.

First you need to hard boil some eggs. You only need one for this recipe, but I like to boil a few more for future snacks. You start by adding eggs to a pot, then fill the pot with water an inch above the eggs and bring it to a boil. Once boiling, add a splash of white vinegar and a pinch of salt. Turn the burner off but leave the pot on the burner for 10 to 12 minutes. Then, with a slotted spoon, remove the eggs and shock them in a bowl of ice water. Once cooled, slightly crack the eggs on the counter, then put them back in the water and peel the shells off (the shells slide right off in water and you are cleaning them making sure no shell pieces stick). Drain the water and set aside.

Next, slice an avocado. Set aside 2 slices and mash up the rest (rustic, not too smooth). Squeeze 1/2 a lemon over the avocado and set aside. Then, open a can of tuna.

Place a cookie cutter or mold on a plate (preferably round or you can use the tuna can if you open both sides). Add the tuna to the bottom of the mold and tamp it down (using anything small enough to fit in the mold like a squeeze bottle).

Reserving a spoonful of avocado, add the avocado to the mold and tamp down. Then slice one of the eggs. Reserve one slice and cut up the rest. Add the cut up portion of the egg to the reserved avocado and mix. Add a pinch of salt then add that to the mold and tamp down. Top the mold with the slice of egg. Lightly pushing down on the egg slice and remove the mold by sliding it up.

Add a slice of whole wheat toast cut in corners and enjoy.

Ingredients:

  • Can Tuna
  • Avocado
  • 1/2 lemon or tablespoon of lemon juice
  • Pinch of salt
  • Eggs (1-6)
  • Slice of whole wheat bread

Equipment:

  • Pot
  • Slotted spoon
  • Bowl with ice water
  • Round mold (or the tuna can)
  • Something with flat bottom to tamp down food (ex: squeeze bottle)

Prep time 15 minutes
Bake time 10-12 minutes


Instructions:

HARD BOIL EGGS

  • Add eggs to a pot
  • Fill the pot with water enough to cover the eggs and an extra inch above and bring it to a boil.
  • Once boiling, add a splash of white vinegar and a pinch of salt.
  • Turn the burner off but leave the pot on the burner for 10 to 12 minutes.
  • With a slotted spoon, remove the eggs and shock them in a bowl of ice water.
  • Let cool
  • Slightly crack the eggs on the counter
  • Put the cracked eggs back in the water
  • Peel the shells off (the shells slide right off in water and you are cleaning them making sure no shell pieces stick).
  • Drain the water and set eggs aside.
  • Slice an avocado.
  • Set aside 2 slices and mash up the rest (rustic, not too smooth).
  • Squeeze 1/2 a lemon or a tablespoon of lemon juice over the avocado and set aside.
  • Slice one of the eggs.
  • Reserve one slice and cut up the rest.
  • Add a tablespoon of the mashed avocado to the cut up portion of the egg .
  • Add a pinch of salt

ASSEMBLE THE TOWER

  • Place a cookie cutter or mold on a plate (preferably round or you can use the tuna can if you open both sides).
  • Add the tuna to the bottom of the mold and tamp it down (using anything small enough to fit in the mold like a squeeze bottle).
  • Add the remaining avocado to the mold and tamp down.
  • Add the egg to the mold and tamp down.
  • Top it with the slice of egg
  • Lightly pushing down on the egg slice, remove the mold (slide up)
  • Add a slice of whole wheat toast, cut in corners, for a dipping vessel.

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