West Coast Tuna Stack Recipe

Chill and dice

Keep the sushi-grade tuna cold until just before cutting. Trim any sinew, then cut into 1/4-inch dice. Place tuna in a bowl and return briefly to the refrigerator. Peel and pit the avocado, then dice into 1/4-inch pieces. Seed and small-dice the cucumber. Very finely dice the red onion and slice the radishes thinly. Place microgreens in a small bowl and set aside.

Combine the diced avocado and cucumber in a separate small bowl and gently toss with a pinch of salt and half of the lime juice to prevent browning while you finish other components.

In a small mixing bowl, whisk together soy sauce, sesame oil, fresh lime juice, rice wine vinegar, honey (or agave), grated ginger, and wasabi paste if using. Taste and adjust balance — it should be savory with a bright lime acidity and a touch of sweetness. Stir in the finely sliced green onion.

Reserve about 1 tablespoon of the dressing for drizzling over the finished stack. Pour the remaining dressing over the diced tuna and gently fold to coat. Marinate the tuna in the refrigerator for 5–10 minutes — do not over-marinate or the tuna will start to cure.

Use a 2.5–3 inch round ring mold (or an appropriately sized ramekin with the bottom removed) and place it in the center of each chilled serving plate. Start by spooning half of the avocado-cucumber mixture into the bottom of the ring and press gently and evenly to form a stable base (about 1/2 inch thick).

Top the avocado base with the marinated diced tuna, pressing lightly to compact the layer to about 3/4–1 inch thickness. If making multiple stacks, divide ingredients evenly between servings.

Carefully remove the ring mold by lifting straight up to preserve the stack. If the stack is unstable, use a thin offset spatula to steady the sides as you lift the mold.

Drizzle the reserved tablespoon of dressing over each stack. Sprinkle toasted sesame seeds and the crispy wonton strips or fried shallots on top for crunch. Arrange microgreens and a few radish slices around or on top of the stack.

Season the top lightly with finishing salt and scatter cilantro leaves if using. Serve immediately with extra lime wedges on the side.