We have Chef Jason Myers with Roadie Joe’s Bar and Grill in Salisbury in the kitchen today to make Ahi Tuna Stack with sushi grade tuna, and tuna that’s easier for all of us to get our hands on.
Ahi Tuna Stack Recipe:
Ingredients-
4oz sushi grade tuna
2oz mango
2oz seedless cucumber
1oz seaweed salad
2oz wasabi mayo
srirachi
wonton crisps
Wasabi Mayo- 2 cups mayo, 1/4 cup wasabi powder, 1/4 cup water (veggie stock)
instructions- whisk all ingredients together until smooth- season with salt and pepper to taste
Instructions-
Brunoise (dice) tuna, mango, cucumber seperately in a ring mold- place tuna followed by mango and then cucumber and gently press into mold, remove ring mold and garnish top with seaweed salad. Drizzle wasabi mayo around stack and garnish with crispy wontons and sriracha
