Spicy Tuna, Edamame & Avocado Stacks – Recipe! Image 1
Appetizers, Food

Spicy Tuna, Edamame & Avocado Stacks – Recipe!

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I fell in love with a Spicy Tuna Roll many years ago at the Yard House, when it first opened in Orange County.  The over-sized Ahi roll was gently mixed with wasabi, seaweed, sesame seeds and a few other ingredients and formed into a cylinder on top of an avocado mash, it really impressed me.  I loved the fact that it didn’t have any rice to muffle the fresh tuna taste and it had simple ingredients.  Today, you see tuna tartar or some form of raw tuna on almost every menu and its popularity is not going away anytime soon, so let’s make a version of our own to enjoy at home.

Spicy Tuna, Edamame & Avocado Stacks are the perfect appetizer for game day, a binge television session with friends and parties.  They are super simple to put together, you just need to have the right ingredients in place ahead of time.  Most of them can be found at Asian markets or higher end grocery stores and definitely online.  The light flavors will delight you and it probably fits into your current diet plan.  This recipe definitely brings me back to that Spicy Tuna Roll at the Yard House.

Ingredients

3/4 pound sushi grade tuna

1 cup frozen or fresh edamame

1 avocado

1/2 lime

2 tablespoons Furikake

1 1/2 teaspoons wasabi paste + more if you like it hot

1/4 cup soy sauce

1 teaspoon sesame oil

(Serves 4-6)

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1.  In a bowl, combine the wasabi paste, soy sauce and sesame oil, stir to combine.  Slice the tuna in 1/2 inch cubes and place in a bowl.

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2.  Add the edamame and Furikake to the tuna and stir to combine.  Pour the wasabi mixture over the top and stir, set aside.

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3.  In a small bowl, add the avocado and mash, until smooth.  Squeeze in the lime juice and stir to combine.  Place a small ring or soup can with removed bottom and top (use a can opener), on top of a serving platter.  Spoon half the avocado mash in the bottom of the ring and the other half in the other ring.

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4.  Spoon half the tuna mixture on top of the avocado mash and the other half in the other ring.  Layer your vegetables around the rings and lift the rings to unmold the stacks.

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5.  Place crackers or other chips with the vegetables and serve.  Enjoy!

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