Spicy Tuna Stacks
Spicy Tuna Stacks. Super simple but one of my favorite ways to make spicy ahi tuna. Layered with sushi rice, mashed avocado, mango & jalapeño salsa, and the freshest ahi tuna. Topped with scallions and drizzled with spicy mayo. And the best part?! It’s the start of mdw !! Cheers and don’t forget your tropical cocktail !!
My all time favorite way to make tuna just got even better. Because now we are making it in the form of this super fun and super delicious stack. It’s packed with all the favorites…the fresh ahi tuna, the mango salsa, the mashed avocado, and now we have even added some sushi rice.
These stacks look like they might be hard to perfect, but trust me guys they’re actually so much easier than you think. You just load everything up in a 1 cup measuring cup, flip them over, and everything slides right out in the form of a stack. Top with some scallions and sesame seeds. Serve them with some crunchy seaweed. It’s all just so good.
And so it begins. The second MDW at the beach house. This weekend’s weather is supposed to be pretty nice actually. Tonight and tomorrow is rainy so we are spending the day doing recipes and posts for the blog. But after that its full relaxation and enjoy mode. And now to go with this tuna stack…it’s time to enjoy my favorite tropical cocktail…rum and orange juice !! Cheers !!
Ingredients
1 pound sushi grade tuna; diced
1/2 cup soy sauce
1 orange juiced
1 lemon juiced
1 tablespoon mirin
2 teaspoons sesame oil
1 avocado; mashed
juice of 1 lime
1 cup sushi rice
nori seaweed paper, scallions, and sesame seeds for serving
For the Mango Avocado Salsa
2 mangos; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For the Sriracha Mayo
1/3 cup mayonnaise
2 tablespoons sriracha sauce
1 lemon; juiced
2 teaspoons sesame oil
Directions
Mix the tuna, soy sauce, orange juice, lemon juice, mirin, sesame oil, and sesame seeds in a medium bowl. Refrigerate for 1 hour.
In a small bowl, add the mashed avocado, scallions, and lime juice. Stir to combine.
To make the salsa. In a medium bowl, add the mango, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
To make the Sriracha Mayo. Combine all ingredients in a small bowl.
Assemble the stacks. In a 1 cup measuring cup, layer the tuna, the mango salsa, the avocado, and the rice. Flip the cup to release the stack. Serve over seaweed. Top with scallions, sesame seeds, and the sriracha mayo.
