TUNA STACK WITH WONTON CHIPS

If you are a sushi lover, this Tuna Stack with Wonton Chips is for you! Easy to make (no rolling skills required) and full of all the flavours from a poke bowl or sushi roll in a dipp-able, scoop-able stack! Fresh avocado, mango, sushi grade tuna, sushi rice and a drizzle of spicy mayo with oven baked wonton crisps, come together for this light lunch or crowd pleasing appetizer.

 

We LOVE sushi in our house. Making it at home can be a bit intimidating; but this recipe is far from complicated. Using our Tuna Poke Bowl recipe, we figured out how to make one of our favourite restaurant appetizers to order, at home! Don’t feel like making it how we did in a measuring cup? You don’t need to! This is great piled on top of each other for a more rustic version with all the same flavours. But trust me, putting it all in a measuring cup was actually SUCH a good little hack. It turned out stunning!

How to Make a Tuna Stack

To make the stack, we simply used a standard 1 cup dry measuring cup! We lightly oiled it with cooking spray (this is key!) Then fill it with layers of the marinated tuna, mango, avocado, finishing with sushi rice and pressing down firmly on the top (using a spoon helps!). Flip upside down and remove the measuring cup slowly to reveal the tuna stack before high-fiving yourself! Garnish the stack with pea shoots, sesame seeds and drizzle with spicy mayo. Voilà! A totally restaurant worthy tuna stack.  Note that it’s important to use sushi-grade fish that has been flash frozen.  Your local fish store should have what you need.

How to Make Wonton Chips

If you want to open a bag of tortilla chips for this recipe, there will be no judgment here! But trust me when I say these wonton chips go so well with this dish and are very easy to make. Using packaged wonton wrappers, simple brush with oil, pinch of salt (can keep the shape in a square or triangle) and bake at 400 F for 3-4 minutes until golden. Note: they cook super quick so stay close to the oven!

Tune Poke Bowl

This recipe was born out of our Tuna Poke Bowl recipe where we kind of looked at each other and realized it would be amazing as a dip! You can try the full poke bowl recipe here for yourself. Such a refreshing summer meal that takes back to Hawaii!

Tuna Stack with Wonton Chips

 Course Appetizer, Lunch, Main Course
 Keyword avocado, poke, sushi, tuna
 Total Time 15 minutes
 Servings 4 -6
 Author Fraiche

Ingredients

For the Tuna Stack

  • 2 sushi-grade* ahi tuna steaks, diced into 1/4 inch cubes (approx. 500 grams)
  • 1/4 cup soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup sliced green onions
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon grated ginger
  • 2 cups cooked sushi rice (or sticky rice)
  • 2 diced avocados
  • 2 diced mangos
  • 1 cup microgreens
  • sesame seeds (for garnish)

For the Wonton Chips

  • 454 g package wonton wrappers
  • 2 tablespoons oil
  • salt to taste

For the Spicy Mayo

    • 2 tablespoons sriracha
    • 1 teaspoon lime juice
    • 1/2 cup mayo

Instructions

For the Tuna Stack

  1. Combine the soy sauce, rice vinegar, sesame oil, green onions, sesame seeds and ginger. Add the tuna, gently stir to combine and marinate in the fridge for 15-20 minutes.

  2. Take a 1 cup measuring cup (lightly sprayed with non stick spray) and add some of the marinated tuna to the bottom, followed by a layer of diced mango and avocado, then the rice. Pack firmly and flip upside down on your serving plate and gently remove from the cup.

  3. Top with micro greens, more sesame seeds and spicy mayo. Serve with wonton chips.

For the Wonton Chips

    1. Preheat the oven to 400 F and line 2 baking sheets with parchment paper.

    2. Place the wonton wrappers individually spaced out evenly on the baking sheet, lightly brush each side with oil and sprinkle one side with salt.

  1. Bake for 3-4 minutes until lightly golden and crispy and set aside.

For the Spicy Mayo

  1. Combine the sriracha, mayo and lime juice in a small bowl. Serve on top of tuna stack. Use a piping bag or a squeeze bottle to get the drizzle effect!

Recipe Notes

*sushi grade fish has been flash frozen for food safe reasons