Ahi Tuna Stacks with Ginger-Soy Dressing

from 1 votes

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.

Ahi Tuna Stacks with Ginger-Soy Dressing Recipe on justataste.com

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.

Ahi Tuna Stacks with Ginger-Soy Dressing

Ahi Tuna Stacks with Ginger-Soy Dressing

Ahi Tuna Stacks with Ginger-Soy Dressing

Ahi Tuna Stacks with Ginger-Soy Dressing Recipe on justataste.com

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Ahi Tuna Stacks with Ginger-Soy Dressing

Put your knife skills to the test with light and fresh Ahi Tuna Stacks with Ginger-Soy Dressing.
Author: Kelly Senyei
5 from 1 vote
Ahi Tuna Stacks with Ginger-Soy Dressing Recipe on justataste.com
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4 servings


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.

Kelly's Notes:

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 211kcal, Carbohydrates: 18g, Protein: 16g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 22mg, Sodium: 112mg, Potassium: 531mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1769IU, Vitamin C: 26mg, Calcium: 51mg, Iron: 1mg


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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.

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Recipe Rating


  1. 5 stars
    My husband and I made this together last night, I sliced and he assembled the stacks. So easy and full of refreshing flavors! Will be adding this into our weekly rotation. Thank you!!!

  2. I made this for my wife last night and it is now her new favourite dish. This is something I will pull out regularly just to impress people with how well it presents. Great and simple, thanks!

  3. This was AMAZING! Small world, but I actually live down the street from Roppongi in La Jolla and have had their ahi stacks and this was way better and way more affordable! My husband and I had this for dinner last night (made 4 servings, but we each had 2 so it was more of a dinner not just an app). Will definitely be making more often!

  4. Just gorgeous!!! I love seeing more recipes utilizing sushi grade fish! and now that I have a hook-up here in Madison, I’m totally making this! Beautiful!

  5. Ok, this is printed out and is definitely going to be the first course at my next dinner party!!

  6. These are fabulous!! I saw you create these delectable treats at the Aspen Food and Wine and they are guaranteed to show up at my house!! Thanks

  7. Gorgeous presentation. I just love the colours and flavours all together here. This would make a very impressive entree for a dinner party!

  8. Ok, I made this tonite, with changes to fit me. Used salmon as the Ahi was not fresh (Whole Foods). Left off the onions (allergic), added matchbox cut carrots and chopped Chinese sugar peas and only hubby got avocado. On the dressing, used ginger paste and garlic powder for the fresh…hubby was really surprised at what a great dinner I made. Oh, Walmart matches prices on sale items, and mine has great fruits and veggies…I cleaned-up…except they were out of sprouts (that is where the peas came in). We have 6 Hispanic markets with super low prices on the fruits and veggies, and my Walmart matches. Thank you so very much, Kelly.

  9. I bet we could find sushi grade salmon and make the salad that way as well. Kelly, you are just killing me…all the pretty pictures…you are eating up so much paper and ink! So far, I am able to eliminate the onions and peppers (allergy) and still fantasize making these. I will get my paper protectors and a stack of your recipes and go to the market! When I do, my husband will be thanking you for days! Thank you for all you share.

  10. made this for dinner last night! it was awesome! didn’t have time to look for the sesame seeds in the cabinet but nonetheless it came out so pretty and delicious! my husband thought it needed a crunchy component but loved it. his idea for me to make it

  11. This looks so good and so pretty :) I’d love to try it, but I’m sort of reserved when it comes to cooking with anything raw.. I’ve never even tried because it makes me nervous. Is the sushi-grade ahi tuna just ready as is when you buy it, or is there something special you have to do to prepare it?

    1. No need to be nervous! Just make sure it’s sushi-grade tuna, which is specially prepared and packaged to get rid of any/all bacteria.

  12. Fresh ingredients, healthful, and looks GREAT! A winner in my book!
    BTW, thoroughly ENJOYED & learned A LOT in your class last night at ICE “Taking your Blog To The Next Level.” This is certainly Next Level! xo

    1. Thanks so much, Marlene! Wonderful meeting you yesterday and I’m so glad you enjoyed the class!

    1. Thanks, Tam! If you don’t want to use sugar, you could add a bit of agave nectar. The sweetness helps balance out the acidity and soy. Enjoy!

  13. It might not be Manhattan-hot here in Seattle, but I still love a no-bake no-cook clause during the summer months. This is at the top of that list! Beautimus!

  14. Aren’t these just the prettiest things!? I love each and everyone of your ingredients and I usually lump them all atop a salad, but, no, not this weekend! I can’t wait to try it!

  15. Absolutely gorgeous, Kelly! I would love to sink a fork right into this beautiful, fresh salad! I have everything else, but now to find me some fresh ahi tuna…

  16. Just a few years ago I took my first taste of a dish like this, and I fell hard for it. There’s so much flavor, and it just pops! Yours looks perfect — I love all the layers and colors, and the ingredients sound terrific. This is definitely a keeper!

  17. Kelly! Stop the Insanity! This looks so so so good! I have to make this its so beautiful anmd I adore Tuna – I buy it a t Mitsuwa in NJ.

  18. I’m not a huge fan of tuna…but my husband loves it. I might just might have to make these for him. These look so pretty!

  19. I order ahi tuna tartare whenever I see it on a menu. This looks so delicious and vibrant! And ginger-soy dressing? I could eat eat that on anything!

  20. That is some gorgeous tuna! I love everything about these – the colors, the fresh ingredients and the dressing. Totally amazing, all around!

  21. Ahi Tuna has never looked so good, fresh and tasty! Love your styling and photography here, too, Kelly. Hope you’re keeping cool! xo

  22. This looks like something that Ropongi in La Jolla serves!! I know you’re originally from San Diego so I know you know what I’m talking about…and I just followed that linkback and you have Ropongi linked in the other post! SMALL WORLD! :) The first thing I thought when I opened this post was Roppongi!! Or Roy’s in UTC. If you’re ever in town, holla! Drinks are on me :)