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Tuna-Cucumber and Sausage-Zucchini Stackers
"These are very pretty little stackers, right? It must take a lot effort and time to build them up, you think. You know that I am gonna tell you that they are not necessarily hard to make. But I am also going to be honest with you by saying that I don’t make these kinds of food very often. In fact, I think nobody does except that you are a chef. However, for the holiday, these stackers seem to fit right in and boost the festive mood in the air even more. For a special occasion like a family gathering, why not? You will be glad to set those on the table and let your family enjoy them one at a time. I will be making those for Christmas when my cousin and nephew are here."
Preparation Time15 min
Cooking Time5 min
- 12 fresh cucumber slices (about 1/2-inch thick)
- 12 fresh zucchini slices (about 1/2-inch thick)
- 1 (6-oz) tuna steak
- Extra virgin olive oil
- salt and pepper
- 12 kielbasa sausage slices (about 4 ounces)
- 12 fresh small sage leaves
- 1 teaspoon fresh oregano leaves
- 1/4 cup light mayonnaise
- 2 tablespoons basil pesto
Pick one cucumber and one zucchini with the similar size and cut into 1/2-inch slices.
Season tuna steak with salt and freshly cracked pepper. Set aside.
Cut kielbasa diagonally into 12 1/2-inch slices.
Heat 1 tablespoon olive oil in a large nonstick sauté pan over medium-high heat. Place the sausage into the pan and cook 1-2 minutes on each side or until the sausage slices are lightly browned. Remove from pan and set aside.
In the same pan, with the remaining oil, sear tuna steak over medium-high heat for 10-15 seconds on each side. Transfer to a cutting board, and cut in half horizontally. Then cut each large horizontal piece into six pieces with one side seared.
To assemble the stackers, combine mayonnaise and pesto; spread 1/2 teaspoon sauce on top of each cucumber and each zucchini slice and add 1 cheese slice.
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