The Tuna Stack Recipe

Prepare the tuna

Pat the ahi tuna dry with paper towels. Season lightly with 1/8 tsp kosher salt and a pinch of black pepper. Option A (seared): Heat a heavy skillet over high heat with 1 tsp neutral oil. Sear the tuna 30–45 seconds per side for rare center. Remove and rest 2 minutes. Option B (raw): Use as-is, chilled, for a sashimi-style stack. After resting or chilling, cut the tuna into 1/4-inch dice and set aside.

Prepare the vegetables

Halve the cherry tomatoes. Peel and cut the jicama into 1/8–1/4-inch matchsticks. If using whole avocado, dice into 1/2-inch pieces and toss immediately with half the lime juice to prevent browning. If edamame is frozen, thaw and pat dry. Trim and lightly fluff the pea shoots.

In a small bowl or jar combine soy sauce, rice vinegar, grated ginger, sesame oil, neutral oil, honey (or agave), remaining lime juice, 1/4 tsp kosher salt, and 1 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add a little more honey for sweetness, more rice vinegar for acidity, or a pinch of salt if needed.

Reserve about 2 tablespoons of the vinaigrette for drizzling the assembled stack and set remaining vinaigrette for tossing components.

Lightly toss the diced tuna, half of the avocado, cherry tomatoes, jicama, and edamame with enough vinaigrette to coat (about 2–3 tablespoons). Taste and adjust seasoning.

To build the stack: Using a 3- to 4-inch round ring mold placed on a chilled plate (or free-form on the plate), add a layer of the tuna-vegetable mixture and gently press down. Add a thin layer of diced avocado (reserve some for garnish), press gently, then top with a small handful of pea shoots. Remove the ring mold carefully.

Drizzle the reserved vinaigrette and the 1/2 tsp finishing sesame oil around and over the stack. Sprinkle toasted sesame seeds and sliced scallions on top. Garnish with microgreens or extra pea shoots and pickled ginger if using.

Serve immediately with extra dressing on the side.