
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.

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.

Mango and Cucumber Asian-Inspired Summer Salsa & Mango, Avocado, and Ahi Tuna Stack
In a large bowl, combine all ingredients. Stir to combine. Refrigerate until ready to serve.
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.
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
Directions
In a large bowl, combine all ingredients. Stir to combine. Refrigerate until ready to serve.
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.
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.

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. )

Enjoy!
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