Tuna guacamole stacks - Safcol

Ingredients

• 1 x 185g can Safcol Tuna in Springwater , drained
• 1 tablespoon sour cream
• 1 large ripe avocado, deseeded and peeled
• ¼ teaspoon ground cumin
• ½ small red onion, finely diced
• 1 small garlic clove, crushed
• 4 cherry or mini Roma tomatoes finely diced
• juice ½ lime or lemon
• Tabasco
• sea salt and freshly ground black pepper
• ½ red capsicum, deseeded and finely diced …to serve
• fresh coriander leaves (optional)
• sour cream
• corn chips or toasted pitta bread
• Line 2 x 10cm ramekins with a double layer of cling film leaving the edges overhanging.
• In a medium bowl, roughly mash the avocado flesh. Stir in the crushed garlic, red onion, tomato, and cumin. Season to taste with lime juice, Tabasco, salt & pepper.
• When you’re ready to serve, remove the cling film from the top of the stack and place on the serving dish Guacamole side down, remove the ramekin and peel off the cling film.
• Serve immediately with pita or corn chips, some extra sour cream, and a few coriander leaves.