Tuna Timbale Tower

• 2 (5 ounce) cans Genova Tuna in Olive Oil
• 2 tablespoons lemon juice
• 1/8 teaspoon red pepper flakes
• Sea salt and freshly ground black pepper to taste
• 1 ripe avocado, peeled, pitted and finely diced
• 1 ripe mango, peeled, pitted and finely diced
• 1 medium English cucumber, finely diced
• Fresh mint for garnish

1. Drain tuna and reserve oil.
2. Break tuna into small pieces and set aside.
3. Place half of the reserved oil in a medium bowl.
4. Add lemon juice, red pepper flakes, salt and pepper, whisking to combine.
5. Using a 3-inch round cookie cutter, place cutter on center of plate.
6. Layer a quarter of the avocado inside cutter.
7. Top with almost a quarter of the tuna, a quarter of the mango, and a quarter of the cucumber.
8. Lightly press on top of cucumber while removing cutter.
9. Repeat with remaining ingredients.
10. Garnish tops with remaining tuna and a bit of mint.
11. Drizzle dressing over the top.
12. Serve immediately.

genova, lemon juice, red pepper, salt, avocado, mango, cucumber, fresh mint

Taken from www.foodnetwork.com/recipes/tuna-timbale-tower.html (may not work)