This recipe is super simple and requires only a bit of chopping, which I like to think of as both meditative and artistic, leaving me feeling very fancy and perhaps even justifying a new pricey knife purchase. :)
The Anago Sauce and the Wasabi Ketchup are both excellent accompaniments to this dish, so check out those recipes in the archives as well. A little drizzle is all you need!
- 1/2 pound sashimi ahi tuna
- red onion
- 1 T toasted sesame seeds
- head of romaine lettuce
To construct this tuna stack we're going to use a small, short (and clean) aluminum can that's had both the top and the bottom removed with a can opener so your ingredients can slide in and slide out. Alternatively, if you're someone who has an incredibly well-stocked kitchen you can use a 3" ring mold. :)
Start by placing a piece of foil over one end of your can to hold everything in until you're ready to reveal your stack. Next, we're simply going to layer the ingredients inside the mold - get a base layer, and then each time you switch to a different item press down firmly enough with the backs of your fingers to compress everything in the mold so that it holds together.
I like to serve this on a leaf of crispy romaine lettuce so that once you've demolished it a little bit you can fold up the leaf and eat it like a taco. Nothing wasted and no nugget left behind!
To remove the stack from the mold tip it on it's side, take off the foil, set it firmly on the lettuce and then push a bit with the backs of your fingers while you slowly raise the mold up and away. Beautiful! Art, for dinner.