Skip to main content

Ahi Tuna Tower

Welcome back! 
Today, we have a recipe for high-end dining at home: Ahi Tuna Tower! Ahi tuna towers are defined by their layers of fresh and delicious sashimi-inspired ingredients. Although there isn't as much cooking involved - the fish is raw, of course - preparing this dish like you would see in a restaurant takes careful touch and an eye for visual balance. You'll actually see three different ways that we prepared this tuna tower, all with slightly different arrangements - hopefully you can get some inspiration for how you can put this dish together.

Ahi Tuna Tower


Makes 4 towers

Ingredients:

These ingredients are for a layer of mango/cucumber, avocado, crab salad, and tuna in each tower. For garnishes, you might need some extra, and if you want to edit what's in each stack, then you might need to change the proportions.
  • 12 ounces sashimi-grade tuna, diced
  • For the sauce - check out our Poke recipe for several examples
  • 2 mangoes, diced
  • 1 mini cucumber, diced (or Persian cucumber)
  • 6 ounces real or imitation crab meat, shredded
  • 2 tablespoons mayo
  • 1 large avocado, diced
  • Radish sprouts to garnish
  • Sushi rice (our towers didn't feature rice, but it is commonly used)

Directions:

  1. Prepare the layers:
    1. Mix the diced mango and cucumber together.
    2. Mix the crab and mayo together.
    3. Mix the tuna with your preferred sauce.
  2. Assemble:
    1. Take a 3-inch mousse ring and set it on your plate.
    2. Stack in your ingredients layer by layer, making sure to press down to avoid leaving any gaps. Rice is typically at the bottom and tuna at the top, though it's not forbidden to switch things around.
    3. Garnish as you see fit. You can use radish sprouts, sesame seeds, furikake, sauces, or even some avocado or mango "roses".

Stacking the layers of the tower may be fun, but we wouldn't recommend stacking more than 3 or 4 layers. In fact, we found that our mousse rings, which were 3 inches in diameter and about 2 inches tall, made for a great serving size. Again, make sure your fish is sashimi grade - you have to use the good stuff. Once you get it, however, you'll be surprised at how fancy you can make your home cooking!

-Chefpo

Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Habanero Salsa

Welcome back!  Today, we have a fiery Habanero Salsa! Salsa is deceptively easy to make - just chop up a few ingredients and put it through a food processor - and if you do it yourself, you're able to get it to exactly the right consistency and flavor that you want. In this case, we were able to concoct a devilishly spicy salsa with a fresh habanero. Plus, this is so much fresher than the store-bought variety of salsa! Habanero Salsa Ingredients: 3 medium tomatoes (or Roma tomatoes), deseeded 1/4 small red onion 1 jalapeno 1 habanero Cilantro 1 tablespoon lime juice Pinch of salt Directions: Chop the tomatoes, onion, jalapeno, and habanero into rough chunks - not diced. Cut the cilantro so that there aren't any long stems. Add the chopped ingredients into a food processor along with the lime juice and salt. Pulse until the desired consistency is reached. This salsa is great by itself but it also is an amazing way to add an extra kick to guacamole or some Brisket Queso, and of ...
Post a Comment
Read more