Tuna-Cucumber and Sausage-Zucchini Stackers

Stackers two ways! On one platter, we’ve got cucumber stackers with mayo and pesto, Monterey Jack cheese, and topped with seared tuna, then garnished with fresh sage leaves. On the other platter, the zucchini stackers are built with the same sauce and cheese but with kielbasa sausage and oregano on top. These are great appetizer options for your holiday table!

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.

I actually came up with the tuna-cucumber stackers first and this post was going to be just about that. When I told Han about the recipe idea, he reminded me that not all of you guys like fish. That’s a good point, right? Now you know who is the real executive assistant to my creativity. Therefore, I thought about using kielbasa in the stackers. Cucumber and kielbasa seem like a weird combination. But I do want something round at bottom to support all the layers of goodies on top. What’s round that can be substituted for the cucumber and goes well with sausage? Zucchini!

Now, we’ve got stackers two ways! Tuna-cucumber stackers for seafood lovers and sausage-zucchini stackers for meat lovers. They share the same sauce, which is a combination of pesto and mayonnaise. They also share the same type of cheese so that you don’t have to tackle through too many ingredients to put these stackers together.

As for the garnishing, I used fresh oregano leaves for the sausage stackers and sage leaves for the tuna one. Since the sauce base is peso, I imagine fresh basil is going to be wonderful for both types of stackers. Maybe it’s because it’s winter time, fresh basil is really hard to find now. But if you can find it, you can take one basil leaf and roll it up, then use a toothpick to secure it on top of each stacker. If the basil leaf is too big, cut it in half and roll.

So what do you say? Pick one or make both? It’s your call. Just let me know which one you end it up making in the comments below. I enjoy the tuna-cucumber ones more whereas Han prefers the sausage-zucchini ones. I’d love to know your pick.

Tuna-Cucumber and Sausage-Zucchini Stackers

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• Author: Sharon Chen
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 12 1x
• Category: Appetizer, Gluten Free
• Cuisine: American

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Description

Tuna-cucumber stackers and sausage-zucchini stackers with the same sauce and cheese to please both seafood lovers and meat lovers in your family.

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Ingredients

Units USM Scale 1x2x3x

• 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
• 7–ounce cracker-cut Monterey Jack cheese
• 24 toothpicks

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Instructions

1. Pick one cucumber and one zucchini with the similar size and cut into 1/2-inch slices.
2. Season tuna steak with salt and freshly cracked pepper. Set aside.
3. Cut kielbasa diagonally into 12 1/2-inch slices.
4. 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.
5. 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.
6. 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.
7. Top the cucumber stackers with tuna, seared side down and top with a sage leaf. Secure each stackers with a toothpick and place on one platter.
8. Top the zucchini stackers with kielbasa slices and top with oregano leaves. Secure each stackers with a toothpick and place on another platter.
9. Serve!

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Nutrition

• Serving Size: 1
• Calories: 168
• Sugar: 0.5g
• Sodium: 307mg
• Fat: 12.6g
• Saturated Fat: 5.6g
• Carbohydrates: 2.9g
• Fiber: 1g
• Protein: 11.1g
• Cholesterol: 42mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.