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Tuna tartare stack plated with purple mustard sprouts

Tuna Tiki Tower

Ahi Tuna Tartare with Island Heat & Creamy Aioli
Print Recipe Pin Recipe
Prep Time 16 minutes
Course Appetizer, Side Dish, Snack
Cuisine Caribbean, Mediterranean

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.
Keyword Ahi Tuna Tartare, Gluten Free Appetizer, No Cook Seafood Recipe, Tropical Appetizer, Tuna Stack, Tuna Tiki Tower, Wasabi Sesame Ailoi
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