Ahi Tower Recipes

ABSOLUTELY AMAZING AHI

Steps:

• In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
• Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

AHI TUNA TOWER

Steps:

• Combine the diced tuna, sesame oil, hot sauce, soy sauce, ginger, green onion, and rice vinegar in a bowl. Adjust the sriracha and soy sauce to taste. Place in the refrigerator to marinate while you prepare the vegetables. Meanwhile, peel the cucumbers and daikon and cut into small dice. Place in a bowl. Cut the avocado into small dice and add to the bowl. Stir in the cilantro, sesame seeds, and vinegar and coat the vegetables well. To assemble, use a 2-inch tall by 2-inch diameter cylinder (a small tomato sauce can with both ends removed works well). Place the cylinder on a small appetizer plate. Fill the can halfway with the vegetable mixture then top with the tuna mixture. Press the tuna firmly to pack the ingredients. Lift the cylinder slowly while pressing down on the tuna with the back of the spoon to slide the tower out on to the plate. Repeat with remaining ingredients. Garnish the tuna towers with pickled ginger and wasabi paste and a drizzle of sriracha if desired.

AHI TUNA SUSHI STACK (CACTUS CLUB COPYCAT)

Steps:

• Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don't burn.
• Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it's easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
• Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
• Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!

AHI TUNA NAPOLEON

Steps:

• In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
• Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
• Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down with the bottom of a spoon. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slices of jalapeños. Gently remove the ring mold. Serve with my Skinny Baked Wonton Chips or sesame crackers if desired.

AHI AND AVOCADO POKE TOWER

Steps:

• Mix soy sauce, wasabi, sesame oil and green onion together in a small bowl. Add diced tuna and stir to coat. Cover with plastic wrap and place in refrigerator to marinate for 2 hours. Drain the tuna; discard marinade.
• To construct the tower, mound and flatten the cucumber in the center of a serving platter. Top the cucumber with mango and then the avocado. Place the marinated tuna on top. Sprinkle with toasted sesame seeds.
• To serve, place chips around the poke tower for scooping. Or serve with hot sticky (sushi) rice, or enjoy as is as a salad.

TUNA TOWER

Steps:

• Fruit layer Drain fruit if overly juicy; combine with mint and Siracha and chill. Tuna layer Combine tuna and ginger with enough soy sauce to cover. Splash with sesame oil and stir to combine. Chill. Avocado layer Coarsely mash avocado with lime, cilantro and salt to taste. Chill. Assembly Rub the inside of 2 1 cup ramekins with sesame oil. Place 2 mint leaves, face down on bottom of each ramekin. Fill to about 1/3 with fruit mixture, pressing down. Top with tuna and then with avocado mixture, filling ramekin to the top. Top with plastic wrap and place in freezer for 30 - 45 minutes to set the fruit and mold. Mixture should not freeze through. Unmold by running a knife around the edges of the ramekin and inverting onto cold plate. Serve with rice or wonton chips.