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Tuna Stack

  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 minutos
  • Cook TIme: 20 minutos

Apilando el sabor

Tuna Stack



¼ taza de mayonesa 

1 cucharada de salsa de soya (tamari si es sin gluten)

2 – 3 cucharadas de Sriracha (más o menos dependiendo del picante deseado)


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

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


Furikake or toasted sesame seeds and a dried nori sheet


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

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