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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."
Serves12 Stackers
Preparation Time15 min
Cooking Time5 min
Ingredients
- 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
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Pick one cucumber and one zucchini with the similar size and cut into 1/2-inch slices.
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Season tuna steak with salt and freshly cracked pepper. Set aside.
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Cut kielbasa diagonally into 12 1/2-inch slices.
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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.
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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.
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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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