Elevate your next dinner party with these fresh Ahi Tuna Mexican Stacks. Made with avocado, pico de gallo, cotija cheese, and Fair Trade Certified Ahi Tuna Steak.

Ahi Tuna Mexican Stacks

Pat tuna dry with paper towels; rub with 2 teaspoons canola oil. Place sesame seeds on a plate; coat tuna with seeds. Season both sides with lemon-pepper seasoning. Toss avocados with lemon juice in a small bowl; set aside.

Heat remaining 1 teaspoon oil in a 12-inch cast-iron skillet over medium-high heat. Add tuna steak. Sear 4 to 6 minutes or until tuna reaches 145 degrees and is still pink inside, turning halfway through. Let rest 5 minutes. Cut into 1/2-inch cubes.

Drain avocados. Place a 3x2-inch round metal ring on each of 4 serving plates. Spoon 1/3 cup drained pico de gallo into each ring, spreading to an even layer. Divide and layer with avocados and tuna; gently press down to hold together.

Top stacks with Cotija cheese. Garnish with microgreens, if desired. Lift and remove rings to serve. Serve immediately.