Name: Mango & Cucumber Asian-Inspired Summer Salsa & Mango, Avocado, & Ahi Tuna Stack
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: For the Mango & Cucumber Asian-Inspired Summer Salsa:; 1 mango, diced; ½ cucumber, diced; 1 yellow bell pepper, diced; 1 jalapeño pepper, minced; ¼ red onion, diced; 1 lime, juiced; 1 tsp sesame oil; ½ tsp salt; 2 tsp Furikake seasoning; For the Mango, Avocado, & Ahi Tuna Stack:; 2 tbsp pineapple soy marinade; 3 oz Ahi Tuna, diced; 1 mango, diced; 1 avocado, diced and mashed; ½ tsp Furikake seasoning; green onions for garnish; For the pineapple soy marinade:; ¼ cup pineapple juice; 1 tbsp soy sauce; 1 tbsp mayonnaise; 1 clove garlic, minced; 1 tsp onion powder; 1 tsp sesame seeds; For the wonton chips:; vegetable or canola oil for frying; 1 package wonton wrappers, cut in half

Mango & Cucumber Asian-Inspired Summer Salsa & Mango, Avocado, & Tuna Stacks

Ahi Tuna and Asian-Inspired food are definitely a few of my favorite things. Anytime I visit a restaurant with seared tuna or marinated tuna on the menu, it’s always my first choice. I just love the bright, fresh flavors. I was completely inspired by this seasoning that I ordered that reminds me of last year in Hawaii. I knew that I wanted to recreate some of the flavors that we enjoyed since a vacation is kind of far away right now.

Mango & Cucumber Asian-Inspired Summer Salsa

This delicious summer salsa is made with cucumber, mango, yellow bell pepper, jalapeño pepper, red onion, a little sesame oil, lime juice, and delicious Furikake seasoning. I used some of the same seasonings in the Ahi Tuna stack, but added delicious avocado, mango, and a pineapple soy sauce marinade for added flavor.

Authorloulousucre

DifficultyBeginner

Yields8 Servings

Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

For the Mango & Cucumber Asian-Inspired Summer Salsa:

1 mango, diced

½ cucumber, diced

1 yellow bell pepper, diced

1 jalapeño pepper, minced

¼ red onion, diced

1 lime, juiced

1 tsp sesame oil

½ tsp salt

2 tsp Furikake seasoning

For the Mango, Avocado, & Ahi Tuna Stack:

2 tbsp pineapple soy marinade

3 oz Ahi Tuna, diced

1 mango, diced

1 avocado, diced and mashed

½ tsp Furikake seasoning

green onions for garnish

For the pineapple soy marinade:

¼ cup pineapple juice

1 tbsp soy sauce

1 tbsp mayonnaise

1 clove garlic, minced

1 tsp onion powder

1 tsp sesame seeds

For the wonton chips:

vegetable or canola oil for frying

1 package wonton wrappers, cut in half

To make the Mango & Cucumber Asian-Inspired Summer Salsa :

In a large bowl, combine all ingredients. Stir to combine. Refrigerate until ready to serve.

To make the Mango, Avocado, & Ahi Tuna Stack:

Make the Pineapple Soy Marinade by combining the pineapple juice, soy sauce, mayonnaise, garlic, onion powder, and sesame seeds. Add the diced tuna and stir gently to combine. Cover and refrigerate for at least 1 hour.

When you are ready to serve the tuna, drain the marinade from the tuna.

Using a ramekin, layer the mango, tuna, avocado, tuna, and another layer of avocado. Place in the refrigerator for another 15 minutes.

To serve, turn the ramekin over and place it on a serving tray. Season with the Furikake seasoning and garnish with green onions.

To make the wonton chips:

Heat the oil in a large dutch oven over medium-high heat until the temperature reaches 350℉. Cook the wontons in batches for about 8-10 seconds on each side or until golden brown. Remove and drain on paper towels.

Ingredients

For the Mango & Cucumber Asian-Inspired Summer Salsa:

1 mango, diced

½ cucumber, diced

1 yellow bell pepper, diced

1 jalapeño pepper, minced

¼ red onion, diced

1 lime, juiced

1 tsp sesame oil

½ tsp salt

2 tsp Furikake seasoning

For the Mango, Avocado, & Ahi Tuna Stack:

2 tbsp pineapple soy marinade

3 oz Ahi Tuna, diced

1 mango, diced

1 avocado, diced and mashed

½ tsp Furikake seasoning

green onions for garnish

For the pineapple soy marinade:

¼ cup pineapple juice

1 tbsp soy sauce

1 tbsp mayonnaise

1 clove garlic, minced

1 tsp onion powder

1 tsp sesame seeds

For the wonton chips:

vegetable or canola oil for frying

1 package wonton wrappers, cut in half

Directions

To make the Mango & Cucumber Asian-Inspired Summer Salsa :

In a large bowl, combine all ingredients. Stir to combine. Refrigerate until ready to serve.

To make the Mango, Avocado, & Ahi Tuna Stack:

When you are ready to serve the tuna, drain the marinade from the tuna.

Using a ramekin, layer the mango, tuna, avocado, tuna, and another layer of avocado. Place in the refrigerator for another 15 minutes.

To serve, turn the ramekin over and place it on a serving tray. Season with the Furikake seasoning and garnish with green onions.

To make the wonton chips:

Mango & Cucumber Asian-Inspired Summer Salsa & Mango, Avocado, & Ahi Tuna Stack

Ingredients Directions

I love to make these wonton chips. They are so good and perfect with both the salsa and the Ahi Tuna stack. Best of all they take only a few seconds to cook. (Check out my other recipes using wontons here and here. )