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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.
5 from 1 vote
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
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.
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