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Poke Tuna Stack Recipe

Easy to make Poke Tuna Recipe Stack. A meal in one bite recipe that's simply delicious.
Prep Time15 minutes
Cook Time30 minutes
Additional Time15 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Ha
Servings: 2 Stacks
Calories: 1384kcal
Author: Rachel

Equipment

  • Fresh Wild Sashimi Grade Yellowfin (Ahi) Tuna (Maguro) - 2lbs
  • TastePadThai Fresh Key Limes 3 lbs. (Organic Premium 3 Pounds Key Limes)
  • Chosen Foods 100% Pure Avocado Oil Spray, Keto and Paleo Diet Friendly, Kosher Cooking Spray for Baking, High-Heat Cooking and Frying (6 oz)
  • McCormick Culinary Dark Chili Powder, 20 oz - One 20 Ounce Container or Dark Chili Powder, Enhances Nachos, Tacos, Enchiladas and Dark Chocolate
  • La Tourangelle, Toasted Sesame Oil, Great for Cooking, Add to Noodles, Stir-Fry, Vegetables, Vinaigrettes, and Marinades, 8.45 fl oz
  • KISHIBORI SHOYU 12.2 fl oz(360ml). Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives
  • Wonderful Pistachios, No Shells, Roasted and Salted Nuts, 12 Ounce Resealable Bag, Good Source of Protein, Gluten Free, On-the Go-Snack
  • De La Rosa Balsamic Glaze, Vegan, Kosher, Non-GMO & Gluten Free, Great for Salad Dressing, Marinades, Toppings & More, Made from Balsamic Vinegar of Spain, 8.45 Oz (Pack of 1)
  • Ateco Round Cake Ring Dessert Mold, 3" High x 4" Diameter, Stainless Steel

Ingredients

  • 1 lb. Sushi Grade Tuna
  • 2 Cups Sticky Rice Cooked & Cooled
  • 2 Avocado's Chopped
  • 2 TBLS Fresh Lime Juice
  • 4 oz. Cream Cheese Cut into Chunks
  • 2 TBLS Red Pepper Chopped
  • 1/4 Cup Chopped Chives
  • 1 tsp. toasted sesame oil
  • 2 TBLS Soy Sauce
  • Dash of Chili Powder
  • 1/4 Cup Chopped Nuts Pistachio, Pecans, Macadamia, or Walnuts - your choice
  • Balsamic Glaze
  • Cooking Spray

Instructions

  • Begin by cooking rice and allow it to cool
  • Add pistachio nuts, chives, & chopped tuna to a bowl (or your choice of nuts)
  • Mix with soy sauce, sesame oil, and chili powder
  • Cover and chill in the refrigerator for a minimum of 30 minutes to marinate poke tuna.
  • Just before starting your stack, chop the avocados and sprinkle them with lime juice.
  • Mix the avocado with creme cheese and red peppers.
  • Drizzle your plates with balsamic glaze.
  • Spray the inside of the molds with a small amount of cooking spray.
  • Place the metal stack mold in the center of each plate
  • Add 1/2 of rice to the bottom of each mold and press down firmly with a spoon or spatula.
  • Next, add 1/2 of the avocado mix and press down.
  • Finally, add the marinated poke tuna to the top of the stack.
  • Drizzle with add'l balsamic glaze if desired.

Notes

This recipe is based on a 4-inch diameter by 3-inch high mold and makes 2 servings.