Print Options:

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

Yields8 ServingsPrep 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 :
1

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

To make the Mango, Avocado, & Ahi Tuna Stack:
2

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.

3

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

4

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

5

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:
6

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.

Nutrition Facts

Servings 0