Looking for a show-stopping appetizer? With sashimi-grade ahi tuna, vibrant tropical fruit, creamy avocado, and a kick of wasabi sesame aioli, this no-cook dish brings the taste of the islands right to your table. It’s gluten-free and takes just 20 minutes to make, perfect for summer entertaining or an upscale at home dinner date.
Why You'll Love This Tuna Tartare Recipe
This tuna tartare stack isn't just visually stunning, it's a flavor bomb. With layers of cool cucumber, sweet mango, spicy serrano chili, and buttery avocado, every bite delivers. And, to top it off a drizzle of avocado-wasabi aioli that’s tangy, creamy, and and the perfect addition.
Ingredients
For the Tartare Stack:
6 oz sashimi-grade yellowfin tuna, diced
½ ripe avocado, diced
½ mango, diced
½ cup cucumber, peeled and diced
1 small serrano chili, thinly sliced (remove seeds for less heat)
1 teaspoon lime juice
Salt, to taste
1 teaspoon sesame oil
1 teaspoon gluten-free tamari or coconut aminos
For the Avocado Wasabi Sesame Aioli:
¼ ripe avocado
2 tablespoon mayo (regular or vegan)
½ teaspoon wasabi paste (adjust to taste)
½ teaspoon toasted sesame oil
½ teaspoon lime juice
Salt, to taste
Splash of water to thin
Garnishes:
Purple mustard sprouts or microgreens and lime wedges
Step-by-Step Instruction
Make the Aioli
Mash avocado until smooth. Mix with mayo, wasabi, sesame oil, lime juice, and a pinch of salt. Thin with water until drizzle consistency. Chill.
Prep the Stack Ingredients
Toss the tuna with sesame oil and tamari. Chill. Season diced avocado, mango, cucumber, and chili with lime juice and salt.
Build the Tower
Place a ring mold on a chilled plate. Layer in this order, gently pressing each: avocado, cucumber, mango, serrano slices, then tuna. Lift the mold carefully.
Finish with Garnish
Spoon or pipe aioli over tuna. Top with sprouts and optional sesame seeds. Serve with lime wedges.
Ingredient Swaps and Tips
- No mold? Use a clean tuna can with both ends removed, or stack freeform and shape by hand.
- Fruit substitutions: Try pineapple or peach if mango isn’t available.
- Make it gluten-free: Ensure your tamari or soy alternative is certified gluten free, coconut aminos work well, too.
FAQs
Can I make this ahead of time?
You can prep components ahead, but assemble just before serving to maintain texture and freshness.
Is raw tuna safe to eat?
Use sashimi-grade tuna from a trusted fishmonger or market. Keep it cold and consume within 24 hours.
What wine pairs well with ahi tuna tartare?
A crisp Sauvignon Blanc or dry white wine complements the tartare’s citrusy and spicy elements.
The Tuna Tiki Tower is a vibrant, tropical twist on classic tuna tartare, perfect for warm weather dining. With layers of color, texture, and flavor, it’s the ultimate no-cook appetizer that eats like a gourmet dish.
Tuna Tiki Tower
Ingredients
For the Tartare Stack:
- 6 oz sashimi-grade yellowfin tuna diced
- ½ ripe avocado diced
- ½ mango diced
- ½ cup cucumber peeled and diced
- 1 small serrano chili thinly sliced (remove seeds for less heat)
- 1 teaspoon lime juice
- Salt to taste
- 1 teaspoon sesame oil
- 1 teaspoon gluten-free tamari or coconut aminos
For the Avocado Wasabi Sesame Aioli:
- 1 ripe avocado diced
- 2 tablespoon mayo
- ½ teaspoon wasabi paste adjust to taste
- ½ teaspoon toasted sesame oil
- ½ teaspoon lime juice
- Salt to taste
- Splash of water to thin
Garnishes:
- Purple mustard sprouts or microgreens
- Lime wedges
Instructions
Make the Aioli
- Dice the avocado. Mix with mayo, wasabi, sesame oil, lime juice, and a pinch of salt. Thin with water until drizzle consistency. Chill.
Prep the Stack Ingredients
- Toss tuna with sesame oil and tamari (or coconut aminos). Chill.
- Season diced avocado, mango, cucumber, and chili with lime juice and salt.
Build the Tower
- Place a ring mold on a chilled plate.
- Layer in this order, gently pressing each: avocado, cucumber, mango, serrano slices, then tuna.
- Lift the mold carefully.
Finish with Garnish
- Spoon or pipe aioli over tuna.
- Top with sprouts
- Serve with lime wedges.
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