If you’re looking for an appetizer that looks and tastes restaurant-worthy but is surprisingly simple to make at home, this Easy Ahi Tuna Poke Stack is it. Layers of marinated ahi tuna poke, creamy avocado, seaweed salad, and a bright mango salsa come together for a dish that’s as beautiful as it is delicious.
I’m so excited to be partnering with California Avocados for this recipe because their rich, buttery avocados are the perfect complement to the fresh ahi tuna poke. This is one of those recipes that always impresses guests, so I just had to include it as part of my Easy Hosting Playbook series. The best part? There’s no cooking involved—just marinating, layering, and serving with crisp cucumber slices and crunchy taro chips. It’s fresh, colorful, packed with flavor, and guaranteed to steal the show.
To see how I made it, watch this reel.
Why You’ll Love This Recipe:
- Looks like something you’d order at your favorite sushi restaurant.
- No cooking required.
- Naturally gluten-free if you use tamari or coconut aminos.
- Fresh, colorful, and packed with protein and healthy fats.
- Perfect for entertaining.
To make the perfect stack:
To make the perfect stack, you’ll want to use either a ring mold that’s about 3 inches in diameter x 2 or 2 1/2 inches high. You can reuse a soup can or tomato can (just use a can opener to remove both ends) or buy a mold like this one.
Ingredients
serves 4
For the ahi poke
12 oz sushi-grade ahi tuna, diced into ½-inch cubes
1 tbsp low-sodium tamari, coconut aminos, or soy sauce
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp fresh lime juice
½ tsp grated fresh ginger
3 tbsp green onions, thinly sliced
1 tsp black sesame seeds
1 tsp white sesame seeds
For the Avocado Layer
1 ½ ripe California Avocados, cubed
1 tsp lime juice
Pinch of salt
For the Stack
½ cup seaweed salad
½ cup store-bought (or homemade) mango salsa*
Extra sesame seeds for garnish
Extra sliced green onions for garnish
For serving: chips, taro chips, or wonton chips and cucumber slices
Optional: drizzle of sriracha if you like it spicy
Instructions
- In a medium bowl, gently combine the diced ahi tuna, tamari, sesame oil, rice vinegar, green onions, and sesame seeds. Cover and refrigerate for 10-15 minutes while you prepare the remaining ingredients.
- In another small bowl, mix the cubed avocados with lime juice and season with salt.
- To assemble, place a 3-inch ring mold or a can that is open on both ends on a serving plate. Spoon the avocado into the bottom of the mold. Press down with a spoon (or the press included with the molds) to even out the layer and to pack it in tight. Add the layer of seaweed salad, pressing down lightly. Next, the mango salsa. And last, spoon the marinated ahi tuna on top. Press it down once more.
- Carefully lift the ring mold straight up. Garnish with additional sesame seeds and sliced green onions. If you like it spicy, drizzle with sriracha desired.
- Serve with sliced cucumbers and wonton chips, taro chips, or tortilla chips. Also recommend serving with chopsticks. Enjoy!
Tips for the Best Poke Stack
- Buy sushi-grade ahi tuna from a trusted fish market or grocery store
- Keep the tuna cold until you’re ready to assemble and serve
- A 3-inch stainless steel ring mold creates the perfect restaurant-style presentation
- Press each layer gently so the stack holds together
- Assemble just before serving for freshness
* I love taking the shortcut of using store-bought mango salsa, but if you want to go homemade, more power to you! Here’s a great recipe that would compliment the stack perfectly. Just mix the below ingredients together and season to taste.
Homemade Mango Salsa Recipe
1 ripe mango, diced
½ English cucumber, diced
¼ cup finely diced red onion
1 jalapeño, seeded and finely minced
2 tablespoons chopped cilantro
Juice of 1 lime
Pinch of kosher salt
These poke stacks are perfect for summer entertaining or date nights in. Pair them with edamame, a simple cucumber salad, miso soup, and a crisp white wine for an easy but special meal. Enjoy!
