Fish is gotta be hands down my favorite food! My favorite type of fish is sashimi but can get super pricey if I consume on the regular. One thing I do keep on hand is canned tuna in olive oil and it is a staple in my Tupperware lunches. I was inspired to make a bright and colorful dish inspired my tuna tartare towers. What I came out with is golden beets dressed in almond butter turmeric dressing and layered with tuna salad with parsley. This dish was a nice and light lunch and only took about 10 minutes to whip up. Note: I use a Trader Joe's salad dressing in this recipe but this post is not sponsored. I just really enjoy them and recommend to my clients.
Did you know that Trader Joe's came out with a new line of salad dressings? They are so good. They contain all natural ingredients, no binders, and are loaded with flavor and antioxidants. They two I keep on hand are the "Almond Butter Turmeric Salad Dressing" and the "Carrot Ginger Miso" dressing. I have not only just used it for salads but also in my hot dishes such as sauteed baby bok choy.
Don't feel like you always need to make homemade dressing. Though it is easy to do on your own, now there are some healthy options in your supermarket.
I have to admit, I am not a HUGE fan of red beets. I think they are awesome with something spicy or tangy to offset their sweetness but I do love golden beets. I find they have much more subtle beet flavor and not overly earthy. I love to steam them for 10 minutes on high in my Instant Pot, but could also boil them and dunk them into a water bath to get them ready for the tower.
I know I have a good amount of vegetarian or vegan readers so if you want to make this recipe vegan, swap in extra firm tofu instead of tuna and use veganaise instead of regular mayo. Should still be just as tasty! You can even add more turmeric or cumin to the tofu to spice it up.
recipe (serves 2)
For the beets:
-1 cup steamed or boiled golden beets (about 3 small beets) *I peel them after I steam them because it is way easier!
-2 Tbsp. Trader Joe's almond butter turmeric dressing
For the tuna:
-1 can tuna, packed in olive oil *If you want to decrease the fat, feel free to remove some of the oil but do not suggest removing all of it.
-1 Tbsp. avocado oil mayo
-1 Tbsp. roughly chopped parsley
-1/2 tsp. black pepper
-To steam, place the beets in your InstantPot whole with 1 cup of water. Steam on high for 10 minutes and add to a ice water bath. You can then remove the skins with your hands and they will peel right off. To boil the beets, place the beets in a large saucepan and add water to cover. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets as well.
-Once the beets are cooked, cut the beets into small square pieces about 3/4 inch to 1 inch long. Then add the 2-3 Tbsp. of salad dressing and mix until fully coated. Set aside.
-In another bowl, place 1 can of tuna in olive oil (do not remove oil), 1 Tbsp. avocado oil mayo, parsley, and black pepper. Mix until fully combined.
-To make your tuna tower, grab a one cup dry ingredient measuring cup. Add 1 heaping tablespoon of beets and press down, then add another heaping tablespoon of tuna and press down. Do this 1 more round until it makes 1 cup of layered beets and tuna. Carefully, place the cup upside down on a plate (like you were making an upside down cake). Tidy up the side if needed. This recipe makes two towers.
MACROBALANCED TIP: I like to add this to salad or eat with purple radish "chips" like in this photo for a light and low carb meal.
Nutrition Facts (per serving): 259 calories, 9 grams carbohydrate, 18 grams fat, and 15 grams protein.