Tuna Stack
- Type: Dinner
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 20 mins
This recipe uses Yellowfin Tuna Fillets with Jalapeño in Olive Oil Learn More
Stacking up the flavor
Ingredients
Spicy Sauce
- ¼ cup Mayonnaise
- 1 TB soy sauce (tamari if GF)
- 2 – 3 TB Sriracha (more or less depending on desired spiciness)
Sushi Style Rice
- 2 cups cooked rice (white, brown, sushi rice) – cook as directed omitting any additional salt or oil
- ¼ cup rice wine vinegar (unseasoned)
- 4 tsp white sugar
- ½ tsp salt
Fruit Salsa
- 1 ripe mango diced into small pieces
- ½ red onion diced into small pieces
- 2 TB fresh cilantro finely chopped
- Juice of 1 lime
- salt and pepper to taste
Filling
- 1 avocado diced into small chunks
- 1 cucumber diced into small chunks
- 1 jar of Tonnino Jalapeno Yellow Fin Tuna, drained and flaked into 1” chunks
- 1 TB soy sauce (or tamari if gf)
- ½ scallion finely chopped
- 1/2 tsp of sesame oil
Toppings
- Furikake or toasted sesame seeds and a dried nori sheet
Directions
For Spicy Sauce
- Mix all ingredients in a bowl, season with salt and pepper and set aside in the refrigerator
For Sushi Rice
- Cook rice as directed omitting any salt or oil
- While rice is cooking, heat rice wine vinegar and sugar in a sauce pan on medium high heat until sugar has dissolved and pull off heat
- Once rice is cooked transfer HOT rice to a large bowl and drizzle warm vinegar on rice and begin to fold the mixture together with a slicing and lifting motion with a spoon or rubber spatula to try and coat rice with vinegar mixture
- Cover rice with a damp paper towel or tea towel. Leave rice on countertop until cools to room temperature.
For Salsa
- Mix all ingredients in a bowl, season with salt and pepper and set aside in the refrigerator
For Tuna
- Mix all ingredients in 1 TB soy sauce, ½ sesame oil and scallions in a bowl and set aside
For Assembly
- Using either a ring mold, 2 cup round measuring cup or 1 cup round measuring cup
- Place ¼ cup of fruit salsa, ¼ cup of cucumber, 2 TB of avocado, ¼ cup of tun and ¼ cup of rice
- Flip over onto a plate and top with furikake or toasted sesame seeds and crumbled dried nori sheet
- Drizzle spicy sauce on top
Recipe Notes
Fruit Salsa:
- If you like spice add ½ of your favorite hot pepper to this!
As a dinner, serve with your favorite green salad
Storage Instructions
Spicy Sauce can be made ahead of time or stored for a week in the refrigerator or future use
Tasting Notes
Spicy, Fruity and Bright
Ingredient Notes
Furikake can be found in most major grocery stores in the Asian section. In a pinch mix toasted sesame seeds and finely chopped dried nori sheets in a bowl. This gives it more of a “sushi roll” taste and can be omitted all together if need be.
If mango is hard to time using fresh pineapple here is great too!