Raw Tuna Stack with Mango and Microgreens

This Raw Tuna Stack with Mango, Cherry Tomatoes, Microgreens, and Orange Sauce is a show-stopping dish that's as fun and easy to make as it is nutritious. Bursting with vibrant colors, fresh flavors, and an elegant presentation, it’s guaranteed to impress your taste buds and your guests—while sneaking in a healthy dose of omega-3s, vitamins, and greens. Plus, it looks so awesome, you’ll feel like a gourmet chef in your own kitchen! 🌱🍣🍊

Ingredients

For the Tuna Mixture:

• 8 oz sushi-grade tuna, finely diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp lime juice
• 1 tsp finely grated ginger
• 1 tbsp finely chopped chives
• 1 tsp chili flakes (optional)
• Pinch of sea salt and freshly ground black pepper

For the Mango Layer:

• 1 ripe mango, finely diced
• 1 tbsp lime juice
• 1 tsp honey
• 1 tbsp finely chopped cilantro

For the Avocado Layer:

• 1 large avocado, finely diced
• 1 tbsp lime juice
• Pinch of salt

For the Cherry Tomato Topping:

• 6–8 cherry tomatoes, quartered
• 1 tsp olive oil
• Pinch of salt and pepper

For the Orange Sauce:

• 2 tbsp orange juice (freshly squeezed)
• 1 tbsp rice vinegar
• 1 tbsp mayonnaise
• 1 tsp sriracha (optional for a kick)
• 1 tsp honey
• Pinch of salt

To Finish:

• 1 cup fresh microgreens (e.g., radish, arugula, or sunflower microgreens)
• 1 tsp toasted sesame seeds
• Crispy wonton chips or crackers for serving

Instructions

1. Prepare the Tuna Mixture:

   • In a medium bowl, mix the diced tuna with soy sauce, sesame oil, lime juice, grated ginger, chopped chives, chili flakes (if using), salt, and pepper. Gently combine and set aside to marinate.

2. Prepare the Mango Layer:

   • Combine the diced mango with lime juice, honey, and chopped cilantro in a small bowl. Set aside.

3. Prepare the Avocado Layer:

   • Toss the diced avocado with lime juice and a pinch of salt in a small bowl. Handle gently to keep the avocado intact.

4. Prepare the Cherry Tomato Topping:

   • Toss the quartered cherry tomatoes with olive oil, a pinch of salt, and pepper. Set aside.

5. Make the Orange Sauce:

   • In a small bowl, whisk together the orange juice, rice vinegar, mayonnaise, sriracha (if using), honey, and a pinch of salt. Adjust the consistency with a few drops of water if needed to make it slightly pourable. Transfer to a squeeze bottle or use a spoon to dot the sauce later.

6. Assemble the Stack:

   • Use a metal ring mold (3 inches in diameter) on a serving plate.
   • Begin with the mango layer, pressing it gently into an even base.
   • Add the avocado layer on top, lightly pressing to create a uniform layer.
   • Add the marinated tuna as the next layer, packing it gently.
   • Carefully remove the ring mold.

7. Add the Final Layers:

   • Arrange the quartered cherry tomatoes over the tuna.
   • Top with a generous handful of fresh microgreens.

8. Finish with Orange Sauce and Garnishes:

   • Use the orange sauce to dot decoratively around the plate for a pop of color and added flavor.
   • Sprinkle toasted sesame seeds over the stack.

9. Serve:

   • Serve immediately with crispy wonton chips or crackers for a deliciously vibrant and textural dish.

Enjoy this elegant, colorful dish that’s as delightful to look at as it is to eat! 🌱