West Coast Tuna Stack Recipe

Prepare the tuna

Pat the sushi-grade Ahi tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice. Place the diced tuna in a medium bowl and set aside.

Marinate tuna lightly

In a small bowl, whisk together 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 tablespoon lime juice, 1/2 teaspoon honey, and 1/4 teaspoon grated ginger. Add 1/4 teaspoon minced garlic and 1/2 teaspoon Sriracha. Toss the diced tuna gently with roughly 1 to 1 1/2 tablespoons of this marinade — just enough to lightly coat the fish. Let sit 5–10 minutes in the refrigerator while you prepare other components (do not over-marinate; tuna should remain firm). Reserve remaining marinade for finishing drizzle.

Combine tuna mix

After marinating, fold the tuna with 1 tablespoon finely chopped red onion and 1 teaspoon chopped cilantro. Taste and adjust seasoning with a few drops of soy or lime if needed. Keep chilled.

Make the dressing by whisking together the remaining 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 tablespoon lime juice, 1/2 teaspoon honey, 3/4 teaspoon grated ginger, 1/4 teaspoon minced garlic, 1/2 teaspoon Sriracha, and 2 tablespoons mayonnaise until smooth and slightly emulsified. This creamy soy-lime dressing will be used to dress the mango/avocado layer and to finish the stack.

Season rice

Warm the cooked sushi rice slightly if cold. Stir in 1 teaspoon rice vinegar and 1/4 teaspoon salt, fluffing gently. Keep the rice slightly warm or at room temperature.

Prepare avocado, mango, and cucumber layer

In a bowl, combine the diced avocado, diced mango, diced cucumber, and the remaining 1 tablespoon finely diced red onion. Add 1 tablespoon of the creamy dressing and fold gently so avocado keeps shape. Stir in 1 tablespoon chopped cilantro. Season lightly with a pinch of sea salt and 1/4 teaspoon toasted sesame seeds.

Assemble stacks

Use a 2.5–3 inch ring mold (or a cleaned tuna can with top and bottom removed) on the center of each serving plate. Layer 1/4 cup seasoned sushi rice into the mold and press gently to create the base. Next add 1/4 cup of the avocado-mango-cucumber mixture, pressing lightly. Top with 1/2 cup of the marinated tuna (or use remaining tuna divided between servings). Carefully lift the mold straight up to reveal the stack. Repeat to make two stacks (recipe yields two servings).

Finish and garnish

Drizzle about 1 teaspoon of the reserved marinade and 1 teaspoon of the creamy dressing over each stack. Sprinkle with toasted sesame seeds, torn nori strips or a pinch of furikake, and scatter microgreens or baby arugula around each stack. Finish with a tiny pinch of flaked sea salt and a squeeze of lime wedge to taste.

Serve immediately so avocado stays fresh and tuna is cool. Offer extra soy, Sriracha, or lime wedges at the table. Enjoy as a light appetizer or a main course paired with a crisp salad or chilled sake.