Seared Ahi Tuna Stack

As I lay me down to sleep,

Hot oil burns on my fingers,

and now I weep.

If I die before I wake,

know the tuna

was really great.

A poem by Kayla Roy

It’s surprisingly easier to find sushi grade seafood in Edmonton than I anticipated.  Ocean Odyssey Inland is a playground if you love seafood!  Pat is amazing and they’re always out and about at the Farmer’s Markets.

Okay, real talk.  This is my first time making something that was actually difficult.  My comfort zone is soups, salads and scrambled eggs out of fear of ruining something that costs more than $10.00.  My first time searing fish and my first time getting a 3rd degree burn all over the back of my hand, could possibly be 4th degree it’s pretty bad.


1 hefty chunk of sushi grade ahi tuna

1/2 ripe avocado, cubed

1/2 ripe mango, cubed

1/2 lime, squeezed

1/2 tsp salt

1 handful radish sprouts (or sprout of your choice)

1 tbsp olive oil


In a small mixing bowl, combine 1/4 tsp salt, mango, avocado and lime juice.  Mash the mixture very lightly with a fork until the avocado becomes a binding agent.

In a small frying pan, heat olive oil on high.  Lightly salt tuna with the remaining salt and place in oil for 30 seconds.  Turn over and sear the other side for 30 seconds.  Removed from heat and cube.

Using a food mould, or if you do not have a food mould you can cut the top and bottom off a straight-wall water bottle, slowly pour avocado mixture into the bottom.  Stack the cubed tuna on top carefully and remove mould.  Garnish with sprouts and squeeze some fresh lime overtop and serve.  Recipe makes 2 stacks.

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