It’s mid-July in Manhattan, which means I’ve entered my annual no-cook/no-bake phase when salads, chilled soups and frozen sweets rule my culinary repertoire. And high on that list of no-cook favorites are these Ahi Tuna Stacks with Ginger-Soy Dressing.
Bite-sized cubes of cucumber, mango and avocado and topped with fresh ahi, red onion and a drizzle of ginger-soy dressing. But don’t let those perfect cubes intimidate you! Check out this quick video for how to cut a mango without making a mess.
This simple stacked salad was inspired by its seafood predecessor, The La Jolla Crab Stack. And if both ahi tuna and lump crab meat can make the cut, who’s to say diced lobster meat wouldn’t also work fabulously atop this elegant appetizer or main dish? So steer clear of the stove and bypass the burners with this fast and flavorful way to beat the summer heat.
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For the dressing:
- 1 1/2 teaspoons minced fresh ginger
- 1 garlic clove, minced
- 3 Tablespoons fresh lime juice
- 2 teaspoons low sodium soy sauce
- 2 teaspoons sugar
- 2 Tablespoons water
For the tuna stacks:
- 1 cup peeled and diced cucumber
- 1 cup diced mango
- 1 cup diced avocado
- 1/2 pound sushi-grade ahi tuna
- 1 cup diced red onion
- 1 Tablespoon toasted white sesame seeds
- 3- inch circular ring mold (See Kelly's Notes)
Make the dressing:
- Whisk together all of the dressing ingredients in a small bowl then set it aside.
Assemble the tuna stacks:
- Place the ring mold on the plate on which you're going to serve the tuna stack and then layer one fourth of the diced cucumber, mango, avocado, tuna and red onion inside the mold, pressing the ingredients firmly on top of one another.
- Press down on the top layer while slowly removing the mold to reveal the tuna stack. Repeat the layering process with the remaining ingredients to form three more tuna stacks.
- Drizzle each stack with a portion of the ginger-lime dressing, sprinkle with the toasted sesame seeds and serve immediately.
- If you don't have a circular ring mold, you can use an aluminum can that's been opened on both ends and rinsed out.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.