New! Tuna Stack Recipe

Time30m

Serves4

Diced yellowfin tuna & avocado tossed in pasilla-ponzu salsa then topped with jalapeños & cilantro. Served with plantain chips.

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Ingredients

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1
Prepare the Tuna
Dice the yellowfin tuna into small cubes and place them in a mixing bowl.
2
Prepare the Avocado
Cut the avocados in half, remove the pits, and scoop the flesh into the same mixing bowl as the tuna. Gently mix to combine.
3
Make the Pasilla-Ponzu Salsa
Char the pasilla peppers over an open flame or in a broiler until blackened. Place them in a bowl, cover with plastic wrap to steam for 10 minutes, then peel off the skin, remove the seeds, and finely chop.
4
Combine Salsa Ingredients
In a small bowl, mix the chopped pasilla peppers with soy sauce, lime juice, and salt to taste. Stir well to create the pasilla-ponzu salsa.
5
Combine the Tuna and Salsa
Pour the pasilla-ponzu salsa over the tuna and avocado mixture. Gently fold to combine, being careful not to mash the avocado.
6
Prepare the Jalapeños
Slice the jalapeños thinly and set aside.
7
Chop the Cilantro
Rinse the cilantro, pat dry, and chop it roughly. Add it to the tuna and avocado mixture, mixing gently.

8
Plate the Tuna Stack
Using a ring mold or a small bowl, layer the tuna and avocado mixture to create a stack on a serving plate.
9
Garnish
Top the stack with sliced jalapeños and a sprinkle of additional cilantro.
10
Serve
Serve immediately with a side of plantain chips for dipping.