Ahi Poke Stack with Avocado

This is the last of the Trio of Tuna appetizer course referenced in Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. This trio went together wonderfully. Although this is considered an appetizer (and was fixed as such in the Trio), if you follow the instructions, it’s a HUGE appetizer. I think of it as a wonderful lunch otherwise reduce it’s size.  Give it a try. It is scrumptious.


  • 10 Won Ton Wrappers

For the Avocado Salsa

  • 2 small avocado
  • 1/ cup small diced white onion
  • 1/4 cup small diced tomato
  • 1 Tbsp chopped cilantro
  • 1-1/2 tsp finely minced ginger
  • 2 tsp fresh lime juice
  • 1 Tbsp Sambal Oelek

For the Ahi Poke

  • 8 oz sashimi grade Blue Tuna
  • 1 tsp sesame seed oil
  • 2 Tbsp thinly sliced scallions
  • 1 Tbsp finely minced white onion
  • 1 Tbsp Sambal Oelek

For  the Sambal Aioli

  • 1 whole egg
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 Tbsp Sambal Oelek
  • 1/2 tsp minced garlic
  • 1 cup Canola oil


For the Avocado Salsa

Cut the avocado into 1/4 inch cubes.  Sprinkle the avocado with alt an then lime juice.  Add remaining ingredients and gently toss together.  DO NOT mash the avocado as you want the salsa chunky.

For the Ahi Poke

Cut the Blue Tuna into 1/4 to 1/3 inch cubes. Season the tuna with salt; add sesame oil and mix to coat well; add the remaining ingredients.  Taste and adjust seasoning.

Sambal Aioli

Combine the egg, egg yolk, mustard, lemon juice, sambal oelek, and garlic in a blender.  Blend an slowly drizzle canola oil until it is well incorporated.  Season with salt to taste.

To Assemble Tower

Cut won tons into 1/8 inch strips.  Fry and drain.  Position a 3-1/2″ x 2-1/2″ ring mold on a serving plate.  Place a small spoon of avocado salsa on the bottom to keep from slipping.  Put a layer of won on strips on he bottom and press down gently.  Add avocado salsa on top smoothing with the back of a spoon.   Fill the remainder of he mold with the Ahi Poke.  Smooth top.  Spoon 1/2 tsp of Aioli in the center of the ahi.  Garnish with micro greens.  Using a squeeze bottle, put drops of Wasabi Soy around the tower.  Unmold, serve and enjoy.

2 thoughts on “Ahi Poke Stack with Avocado”

  1. Amazing recipe. Thanks for posting! We used a PVC tube for the mold. We also tried it with wild salmon and mango instead of the tomato.

Food for thoughts

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