Recipe:
Tuna Lox Stack

This dish is a carefully crafted, layered delight that invites you to explore a medley of flavors and textures. Starting with a base layer of shredded carrot and celeriac mixed with creamy Kewpie mayo, it then transitions to a refreshing middle layer of smashed avocado seasoned with Furikake, salt, and a tangy touch of lemon juice. The crowning top layer showcases the unadulterated flavor of Highline Tuna Lox, paired with the crispness of sliced green onion. This three-tiered delight is carefully molded using a food stacking ring for a visually appealing presentation. The final touch is a garnish of thinly sliced radish, reconstituted seaweed, and pickled ginger, adding a final burst of color and taste. This dish offers a unique culinary experience, perfect for a light lunch or an appetizer.

Base Layer:

1. Canned shredded carrot
2. Canned shredded celeriac
3. Kewpie mayo

Middle Layer:

1. Avocado
2. Furikake seasoning
3. Salt
4. Lemon juice

Top Layer:

1. Highline Tuna Lox, chopped
2. Green onion, sliced

For Serving:

1. Food stacking ring (or a can with both ends cut out)

Toppings:

1. Radish, thinly sliced
2. Seaweed, reconstituted
3. Pickled ginger

Directions

1. Begin by making the base layer: Take your canned shredded carrot and celeriac and combine them in a bowl. Add Kewpie mayo to the shredded vegetables and mix well until evenly coated. Set aside.

2. Now move on to the middle layer: In a separate bowl, take your ripe avocados and smash them with a fork until you get a creamy texture. Sprinkle Furikake seasoning and salt to taste, then squeeze in fresh lemon juice. Stir until all the ingredients are well integrated.

3. For the top layer: Take your Highline Tuna Lox and chop it into small pieces. Slice your green onions thinly. Mix the tuna and green onion together in another bowl. No additional seasoning is needed as you want to let the natural flavors of the tuna shine through.

4. Now to start the layering: On your serving dish, place your food stacking ring (or a can with both ends cut out, if that's what you're using). First, add your carrot and celeriac mixture, pressing it down lightly to form an even base.

5. Scoop your avocado mixture on top of the base layer, pressing it down as well to form the middle layer.

6. Lastly, add the tuna and green onion mix on top to form your final layer.

7. Carefully remove the food stacking ring (or can) to maintain the structure of your layered dish.

8. Top the layered dish with thinly sliced radish, reconstituted seaweed, and pickled ginger for garnishing.

9. Serve immediately and enjoy.

Please note that the quantities will vary depending on the size of your food stacking ring and how many servings you're preparing.