Ahi Tuna Sushi Stack {Cactus Club Copycat}
These Ahi Tuna Sushi Stacks are a Cactus Club copycat made with a tamari vinaigrette, avocado, panko & micro greens.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired
Servings: 4 servings
Calories: 506kcal
- 2 avocados, diced
- 2 medium-sized tuna steaks
- 1 orange, peeled and cut up
- 1/2 cup panko breadcrumbs
- 1 cup microgreens micro cilantro and micro radish is what Cactus Club uses
- 1 tbsp hoisin sauce for drizzling
Tamari vinaigrette
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp chili garlic sauce
- 2 green onions thinly sliced
- 1/2 nori sheet, cut into thin strips
- 1 tsp Sesame seeds for garnish
Wonton chips
- 1/2 (400g) package wonton wrappers
- Cooking spray
- Sea salt, to taste
Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don't burn.
Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it's easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!
Use another kind of seafood like shrimp or sashimi salmon if you're not a fan of tuna.
I'd recommend using sushi-grade tuna steaks if possible.
Freeze the tuna for an hour first to make it easier to cut into.
Press down hard on the avocado and tuna in the measuring cup to form a perfect stack.
Store any leftovers in the fridge for 2-3 days, then serve cold.
Calories: 506kcal | Carbohydrates: 57g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 26mg | Sodium: 501mg | Potassium: 847mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1539IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 4mg