Put your knife skills to the test with light and fresh Ahi Tuna Stacks with Ginger-Soy Dressing.
5 from 1 vote
Prep Time 20mins
Cook Time 0mins
Total Time 20mins
For the dressing:
1 1/2teaspoonsminced fresh ginger
1garlic clove, minced
3Tablespoonsfresh lime juice
2teaspoonslow sodium soy sauce
For the tuna stacks:
1cuppeeled and diced cucumber
1/2poundsushi-grade ahi tuna
1cupdiced red onion
1Tablespoontoasted 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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