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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

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