Step 1: Prepare the Tuna

In a small mixing bowl, place the drained tuna. Use a fork to gently break it apart into smaller flakes. Drizzle with 1 teaspoon of olive oil, and season with a small pinch of salt and pepper (reserve the rest for later). Mix lightly and set aside.

Step 2: Dress the Tomato Layer

In a separate bowl, combine the chopped cherry tomatoes with the minced red onion, 1/2 teaspoon lime juice, and a small pinch of salt. Stir gently to mix and let it sit for about 5 minutes to allow the flavors to meld.

Step 3: Dice the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh onto a cutting board, then dice. Add the remaining 1.5 teaspoons lime juice, 1/2 tablespoon olive oil, a pinch of salt, and pepper to taste. You can add fresh chopped parsley or cilantro here if using.

Step 4: Assemble the Stack

Use a metal food ring or a clean, empty tuna can with the bottom removed to help build your stack (optional, but recommended for presentation).

Bottom layer: Spoon in a layer of diced avocados.

Middle layer: Add tuna onto the middle layer.

Top layer: Finish with the diced tomatoes and garnish on top.

Gently remove the mold or ring, and repeat for the second serving.

Step 5: Garnish and Serve

Drizzle each stack with a touch of extra virgin olive oil, and garnish with a sprinkle of fresh herbs or an extra squeeze of lime juice for brightness. Serve immediately with crackers, crostini, or crisp salad greens on the side.