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Tuna Stack

  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 mins
  • Cook Time: 20 mins
Pole & Line Yellowfin Tuna Fillets with Jalapeno in Olive Oil
This recipe uses Yellowfin Tuna Fillets with Jalapeño in Olive Oil
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Tuna Stack with Tonnino Yellowfun Tuna Fillets with Jalapeno in Olive Oil


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 



  • 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



  • 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

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!

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