We’re HUGE fans of poke tuna around here. Pronounce “poh-kee”, this spicy Hawaiian tuna tartare is a delicacy in the islands, and often served in high-end restaurants. But did you know it’s also incredibly easy to make at home? With a few basic ingredients and a clever styling hack using our Good Cook Touch Measuring Cups, making chef-style Spicy Poke Tuna Salad Stackers has never been so easy!
This recipe makes a deliciously simple, superquick no bake dinner recipe. But it’s also ideal as a cocktail party appetizer, as well. To serve, simply prep in smaller Good Cook Touch Measuring Cups. A 1/3 cup or 1/4 cup serving size is ideal as a starter. For best results, chop your tuna and avocado a little smaller than usual to create beautiful smaller stacks.
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Spicy Tuna Salad Stacks
Quick and delicious, these sushi-inspired tuna stacks are a fresh way to enjoy salad for dinner! When making raw fish recipes, always ask your local butcher for sushi-grade tuna, keep refrigerated and make
- 1 large sushi-grade ahi tuna steak, finely diced
- 1/2 sweet onions, finely chopped
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red pepper flakes
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- juice and zest of 1 lime
- 1 avocado, diced
- 3/4 cup brown rice or sticky rice
- nonstick coconut oil spray
- 2 teaspoons toasted sesame seeds or rice flavoring
- 1 scallion, finely chopped
- 1/2 cup grape tomatoes, halved
In a large bowl, stir together tuna steak, onions, ginger, red pepper flakes, soy sauce, sesame oil and zest of 1 lime. In a small bowl, stir together avocado and lime juice. Generously coat a Good Cook 3/4 cup measuring cup with nonstick spray. Press ahi mixture into the bottom half of the cup, add a layer of avocado, then fill the rest of the cup with rice, pressing down firmly with a spoon to compact the mixture. Quickly turn mixture out onto serving plate. Repeat with remaining tuna, avocado and rice. Garnish salad stacks with a sprinkling of sesame seeds (or rice topping), green onions and tomatoes. Serve immediately and enjoy.