Quick & Easy Spicy Tuna Stack Recipe

ByHailey Reed
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Introduction

This Quick & Easy Spicy Tuna Stack is a fresh and vibrant appetizer perfect for seafood lovers. Layered with tender ahi tuna, creamy avocado, and fragrant sushi rice, it delivers a delicious combination of flavors with a spicy kick. It’s simple to prepare yet impressive to serve.

The image shows two sushi stacks on white marbled surface. The front stack on a white plate has four layers: white rice at the bottom, light green avocado above, red diced fish mixed with sauce as the third layer, and the top is drizzled with a light beige creamy sauce sprinkled with white sesame seeds and small green onion pieces. Next to the stack is a dark green seaweed sheet. The second sushi stack is in soft focus in the background on another white plate. A small bowl of creamy beige sauce with a wooden spoon and a wooden bowl of sesame seeds are nearby. The colors are fresh and vibrant with textures of smooth sauce, soft fish, and crisp seaweed, photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ pound ahi tuna (sushi-grade, cubed)
  • 2 tablespoons soy sauce (or tamari)
  • 1 teaspoon sesame oil
  • ½ small jalapeno (seeds removed and finely chopped, optional)
  • 2 tablespoons pickled ginger (finely chopped)
  • 2 tablespoons green onions (chopped)
  • 1 teaspoon sesame seeds
  • 1 cup Persian cucumbers (cubed)
  • 1 avocado (cubed)
  • ½ teaspoon kosher salt (divided)
  • 2 cups sushi rice (cooked and chilled)
  • 2 nori sheets (cut into strips for serving)
  • ¼ cup Kewpie Japanese mayonnaise (or regular mayonnaise)
  • 1 teaspoon sriracha (optional for spice)
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon lime juice

Instructions

  1. Step 1: In a bowl, combine the cubed tuna, soy sauce, sesame oil, chopped jalapeno (if using), pickled ginger, green onions, and sesame seeds. Gently toss to mix all ingredients evenly.
  2. Step 2: Cube the Persian cucumbers and avocado into small pieces similar in size to the tuna. Place each in a separate small bowl and season with half of the kosher salt individually.
  3. Step 3: Using a 1-cup measuring cup, start layering the stack by adding a few spoonfuls of the tuna mixture, then a layer of cucumber, followed by avocado, and finally sushi rice on top. Press gently to flatten the stack.
  4. Step 4: In a small bowl, make the spicy mayonnaise by mixing the mayonnaise, sriracha, soy sauce, and lime juice. Adjust the heat by adding more sriracha if desired.
  5. Step 5: Carefully invert the measuring cup onto a serving plate to release the stack. Repeat to assemble all four stacks.
  6. Step 6: Drizzle the spicy mayonnaise over each stack and sprinkle with additional sesame seeds. Serve with nori strips or wonton chips as a crunchy accompaniment.

Tips & Variations

  • Use tamari instead of soy sauce for a gluten-free option.
  • Skip the jalapeno or sriracha to make a milder version of this dish.
  • Add a squeeze of fresh lime over each stack before serving for an extra burst of brightness.
  • Try substituting the tuna with salmon for a different flavor profile.

Storage

Keep any leftovers covered in an airtight container refrigerated for up to 24 hours. For best texture and freshness, it’s recommended to consume the stacks immediately after assembling. Avoid storing with the spicy mayonnaise on top; add it just before serving. Reheating is not recommended as the ingredients are best enjoyed fresh and chilled.

How to Serve

A round stack of food sits on a blue plate with a speckled texture, placed on a white marbled surface. The stack shows three main layers: at the bottom is a white rice base, on top of that are thick orange chunks of raw fish mixed with green seaweed strips forming the middle layer, and the top is covered with a creamy light beige sauce sprinkled with white sesame seeds and chopped green onions. To the right side of the plate, a large piece of dark green seaweed rests, slightly bent. Nearby, there is a small wooden bowl of white sesame seeds and a white and orange bowl filled with a creamy beige sauce and a spoon inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tuna for this recipe?

It’s best to use sushi-grade fresh tuna to ensure safe consumption and the best flavor. If using frozen, make sure it is properly thawed and safe for raw consumption.

What can I substitute for Persian cucumbers?

You can use regular English cucumbers or seedless cucumbers as alternatives. Just make sure to dice them into small, bite-sized pieces similar to the tuna.

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Quick & Easy Spicy Tuna Stack Recipe

★★★★★

4.8 from 112 reviews
  • Author: Hailey
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A quick and easy recipe for a vibrant Spicy Tuna Stack featuring sushi-grade ahi tuna layered with fresh cucumbers, avocado, and sushi rice. It’s dressed in a flavorful soy-sesame marinade and topped with a spicy mayonnaise, making it a perfect appetizer or light meal.

Ingredients

Scale

Tuna Mixture

  • ½ pound ahi tuna (sushi-grade, cubed)
  • 2 tablespoons soy sauce (or tamari)
  • 1 teaspoon sesame oil
  • ½ small jalapeno (seeds removed and finely chopped, optional)
  • 2 tablespoons pickled ginger (finely chopped)
  • 2 tablespoons green onions (chopped)
  • 1 teaspoon sesame seeds
  • ½ teaspoon kosher salt (divided)

Vegetables

  • 1 cup Persian cucumbers (cubed)
  • 1 avocado (cubed)

Base & Garnishes

  • 2 cups sushi rice (cooked and chilled)
  • 2 nori sheets (cut into strips for serving)

Spicy Mayonnaise

  • ¼ cup Kewpie Japanese mayonnaise (or regular mayonnaise)
  • 1 teaspoon sriracha (adjust to taste)
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon lime juice

Instructions

  1. Prepare the Tuna Mixture: In a mixing bowl, combine the cubed ahi tuna, soy sauce, sesame oil, finely chopped jalapeno (if using), pickled ginger, green onions, and sesame seeds. Gently toss everything together to ensure the flavors meld without breaking down the tuna cubes.
  2. Season the Vegetables: Chop the Persian cucumbers and avocado into cubes roughly similar in size to the tuna. Place each in separate small bowls and season each with half of the kosher salt to enhance their flavors.
  3. Layer the Stack: Using a 1-cup measuring cup as a mold, start by spooning in a few spoonfuls of the tuna mixture. Next, add a layer of cubed cucumbers, followed by avocado, and finally top it all with a layer of sushi rice. Gently press down on the layers to flatten and compact the stack.
  4. Make the Spicy Mayonnaise: In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, and lime juice until smooth. Taste and adjust the heat by adding more sriracha if desired.
  5. Assemble and Serve: Carefully invert the measuring cup onto a serving plate to release the tuna stack. Repeat this process to make four stacks in total. Drizzle the spicy mayonnaise over each stack, sprinkle with additional sesame seeds, and serve alongside nori strips or crunchy wonton chips for added texture.

Notes

  • Use sushi-grade tuna to ensure safety and best flavor when consuming raw.
  • Adjust the amount of jalapeno and sriracha based on your preferred spice tolerance.
  • Chilling the sushi rice before assembling helps maintain the stack’s structure.
  • For a gluten-free version, use tamari instead of soy sauce.
  • These stacks make excellent appetizers or light entrees.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (for cooking and chilling sushi rice)
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Japanese

Keywords: Spicy tuna stack, sushi appetizer, ahi tuna recipe, no-cook seafood dish, quick sushi stack

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