Tuna Stack* Recipe
Recipe information
Make Tuna Stack* in just 25m. Ahi Tuna, avocado, Poke sauce, wasabi cream, chipotle mayo, Tobiko caviar, Thai chili glaze, sesame seeds, micro greens
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Tuna Stack*
Ingredients
Tuna Stack
Tuna Stack
1. Prepare the tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim away any sinew and cut the tuna into 1/4-inch dice. Place the diced tuna in a chilled bowl.
2. Season tuna (poke-style)
Add 1 tablespoon poke sauce, 1 tablespoon soy sauce, 1/2 teaspoon lime juice, 1/4 teaspoon sesame oil, and a pinch (about 1/8 tsp) of black pepper to the diced tuna. Gently toss to combine so the tuna is evenly coated. Taste and adjust — the tuna should be lightly seasoned but not oversauced. Refrigerate while preparing other components (5–10 minutes).
3. Make wasabi cream
In a small bowl, combine 1 teaspoon wasabi paste with 2 tablespoons mayonnaise. Whisk until smooth. If you want a thinner consistency for drizzling, add up to 1 teaspoon water or lime juice. Taste and adjust heat by adding more wasabi if desired.
4. Make chipotle mayo
In a separate small bowl, mix 2 tablespoons mayonnaise with 1 teaspoon minced chipotle in adobo. Stir until homogenous. Adjust heat/spice by adding a touch more chipotle if desired.
5. Prepare avocado layer
Halve and pit the ripe avocado. Scoop flesh into a bowl and add 1 tablespoon fresh lime juice, a pinch of salt (about 1/8 tsp), 1 teaspoon neutral oil (or 1 tsp water) to help smooth, and a light grind of black pepper. Mash or gently purée with a fork until mostly smooth but with a bit of texture. Taste and adjust seasoning.
6. Assemble the stack
Place a 2.75–3 inch round food ring or biscuit cutter on chilled serving plates (or free-form on a plate if no ring). Spoon or press a layer of avocado (about 1/3 of the prepared avocado) into the bottom of the ring, smoothing level with the back of a spoon. Next, pack a layer of the seasoned diced tuna (about half of the tuna) evenly on top of the avocado, pressing gently to compact. Add a second thinner layer of avocado if you prefer, then top with the remaining tuna so the stack is roughly 1.5–2 inches tall. Carefully lift the ring straight up to release the stack.
7. Finish and garnish
Drizzle 1–2 teaspoons Thai sweet chili glaze around and lightly over the top of the stack. Using a small spoon or squeeze bottle, pipe or dot the wasabi cream and chipotle mayo artfully on top of the tuna. Spoon 1–2 teaspoons of Tobiko on the very top center of the stack. Sprinkle 1 teaspoon toasted sesame seeds across the top and plate. Place about 1/4 cup microgreens on top or to the side of each stack as a fresh garnish.
8. Plate sauce accents
If desired, place the remaining poke sauce (about 2 tablespoons) in a small ramekin for the table, or spoon small pools around the plate and smear lightly with the back of a spoon for presentation. Add a final small squeeze (about 1/2 teaspoon) of fresh lime juice over the top and a tiny pinch (about 1/16 tsp) of flaky salt if available.
9. Serve
Serve immediately chilled. Each assembled stack is best eaten within 10–15 minutes of assembly for optimal texture and freshness.
Local Coupons
No local coupons found for this recipe's ingredients.