Poke has really become a big thing all over. Shops have opened up in Victoria & many other cities specializing in just this. The internet has many different recipes, and I found the most beautifully presented and the best-tasting poke that I have ever had! Ahi tuna stacks! Sounds intriguing, doesn’t it!!!
I decided to share this recipe with you because it is simple to prepare and all the ingredients are easy to buy in or near Sayulita!
First of all, you need a ring mold. I bought mine at a kitchen shop, but you can also make the molds from an aluminum can that has both ends removed. Try to find cans that are not too tall. Approximately 3inches wide and about 3inches tall would be perfect.
- 1 cup peeled cucumbers, cut into bite-sized cubes
- 1 cup really ripe mango, cut into bite-sized cubes
- 1 cup diced ripe avocado, cut into bite-sized cubes
- 1/2 pound Ahi tuna, cut into bite sized cubes
The Mercado del Mar in La Cruz always has great ahi tuna. If it is out of season they also sell it frozen.
- 1 cup diced red onion (optional)
I personally do not like raw onion so I leave it out
Marinade for Tuna :
- 1/4 cup soya sauce
I prefer to use low sodium sauce
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1/4 cup mayonnaise
- 2-4 teaspoons sriracha sauce..start with a smaller amount and then taste and adjust sriracha
- 1/2 teaspoon toasted sesame oil
- A squeeze of fresh lemon juice.
1. In a bowl whisk the ingredients of the marinade together
2. Add in the cubed tuna, stir to coat the tuna, and let it marinate for about 10-15 minutes
3. Prepare the spicy mayo, pour into a small ziplock bag, and be ready to cut a very tiny corner when ready to drizzle over the tuna
ASSEMBLE THE TUNA STACKS:
- Place the ring mold on the serving plate
- Press in a layer of cucumber (in a way to have a nice presentation when the ring is removed- see picture)
- Next add the mango cubes, pressing firmly
- Add the avocado cubes
- Add the marinated ahi tuna, and press firmly and slightly overfill to mound slightly
- Press down on the top layer while slowly removing the mold to reveal the tuna stack
7. Add the mayo sauce to a small Ziploc bag, and cut off a teeny tiny tip of one bottom corner
8. Drizzle the top of the stack with the sriracha mayo to your liking
I love to serve this as a light cool dinner after a hot day. No oven needed!!! I am sure that you will love this as much as I do! It is my new favorite meal👩🏻🍳
If you have any questions or comments, you can always reach me through my web page: Live Love & Eat in Sayulita. I LOVE hearing from you!
Submitted by Karina Schecter
Edited by Amy Rose Pearson