The Island Trollers Tower o’ Tuna. An East meets West kinda thing. Cucumber, edamame, jalapeno Island Trollers Albacore tuna, water chestnuts, and avocado, served with soy sauce, bean sprouts, and crispy baked won tons.
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I made some extra won tons to use like chips. This recipe for Island Trollers Albacore Tuna Tower was inspired by The Yardhouse‘s Tuna Roll.
The Island Trollers Albacore is simply amazing in this tower. Juicy, flavorful, moist, healthy, and yummy. I’ve said it before, but it’s true, their tuna has spoiled me; I can’t buy anything else anymore. It’s that good. And, it’s sustainably caught.
I used the Jalapeno Tuna this time. It has a little kick, nothing over-the-top hot. Just enough to get your taste buds hopping.
Island Trollers Jalapeno tuna. I love the flecks of jalapeno along with the little bits of seeds right in the top of the can. So real! So cool!
It takes a little prep work in the chopping and mixing. It also takes a steady hand. But, it makes a pretty impressive appetizer. Serve this at a tailgate party, or as an appetizer for a nice meal.
Cucumber, edamame, jalapeno Island Trollers Albacore tuna, water chestnuts, and avocado, served with soy sauce, bean sprouts, and crispy baked won tons.
Here, I’ve broken the tuna into smaller chunks on the right of the bowl. These smaller chunks will make it easier to scoop up with the won ton chips.
What’s that you say, undrained? But, I’ve always been told to drain my tuna. Well, this is special tuna. It’s cooked only once in the natural juice, so the stuff you’d normally drain off is actually a great source of Omega 3 oils. And, when you mix it in, it makes the tuna super juicy and savory.
Island Trollers Albacore Tuna Tower Recipe
Island Trollers Albacore Tuna Tower
Crispy Baked Won Ton Chips:
- 9-12 Won ton skins
- non-stick cooking spray
- 1 cup frozen shelled edamame
- ½ cucumber
- 2 green onions chopped
- salt and pepper
- 1 can Island Trollers Jalapeno tuna undrained*
- ¼ cup chopped water chestnuts
- 1 tablespoon finely chopped fresh parsley
- 1 medium avocado
- 1 tablespoon finely chopped red onion
- Soy sauce
- Bean sprouts
- Preheat oven to 350° F. Cut 2 of the won ton wrappers in strips. Place won ton skins and strips in a single layer on a Silpat lined baking sheet. Lightly spray with non-stick cooking spray, and sprinkle a little salt over the top. Bake for 5-8 minutes watching them carefully so they don’t burn. Remove from the oven and allow to cool.
- Bring a small pan of salted water to a boil. Cook edamame according to package directions. While edamame cook, chop cucumber and place in a large bowl. Once edamame are done cooking, drain, and place in the bowl with the cucumber. Add chopped green onions, and stir gently to combine. Add a small amount of salt and freshly ground pepper and taste. Set aside.
- Place undrained tuna in a medium bowl, and break chunks apart with a fork. Stir in the chopped water chestnuts and parsley. Set aside.
- Gently mix the avocado and chopped red onion in a small bowl. Set aside.
- To plate:
- Use a large Round biscuit Cutter or the tuna can that you’ve cut the top and bottom off of. Place the metal round in the center of your serving plate. Fill the round about ½ way up the sides with the cucumber salad, pressing the salad into the round to compact it without squashing it too much. Top with the tuna salad, and again, press it into the metal round. Smooth the avocado spread over the top of the tuna. Scatter some cucumber and edamame around the plate. Drizzle a small amount of soy sauce around. Scatter the won ton strips around the plate.
- Carefully remove the metal round from the tuna tower pulling up gently and slowly. Don’t worry if some of the tower falls off, it looks like garnish that way. Carefully top the tower with the bean sprouts.
- Serve with won ton chips, tortilla chips, crackers, or simply serve with a couple of forks.