Rainbow Tuna

Rosa María Rocha

It is a dish that can be offered as an appetizer or main course. It is a layered tower, inspired by a European dish called dressed herring. In this case, I used tuna with lemon juice and zest to enhance its flavor, and the sweet touch of mango and green onion to harmonize the flavors.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

3

Servings

1 potato , large
1 teaspoon unsalted butter , or margarine
1 teaspoon sour cream
salt
pepper
1 can canned tuna, drained
1 lemon , juice and a pinch of zest
1 beet, cooked and finely chopped
3 tablespoons chives, finely sliced
3 eggs , cooked and chopped
1/2 mangoes, finely chopped
3 tablespoons mayonnaise, homemade or commercial

Preparation

30 mins

15 mins

Low

Boil separately; the eggs for 5 minutes, and the potato and beet for 15 minutes. Covering with enough water and adding a handful of salt. Once cooked, cool with water, and remove the shells from each.
Chop: the beet, the eggs, and the peeled mango. Slice: the green onion.
Prepare the puree with the potato, well mashed, and add: salt, pepper, a teaspoon of cream, and a teaspoon of butter.
Drain the tuna very well, and add lemon juice and a pinch of lemon zest, mixing thoroughly.
With the help of a cooking ring or a medium can, opened at both ends, place it in the center of the plate and empty one third of the puree, pressing and leveling towards the bottom with a spoon. Then add a thin layer of mayonnaise, followed by one third of the tuna, mayonnaise, green onion, then one third of the chopped egg, mayonnaise, subsequently, one third of the mango, then one third of the beet, and finally a thin layer of mayonnaise.
Garnish on the last layer of mayonnaise with long green onion tails, vertically, and others on top of the mayonnaise.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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