Spicy Asian Tuna Stacks | Low Carb, Keto Sushi
Oh boy, if you want a dynamite dinner, these spicy asian tuna stacks are it. They are so, so, so dang good! While this is incredible with fresh baked tuna, it would be easy, and tasty, with canned tuna as well. Add in extra spicy if you like it extra spicy!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
- 1 large albacore tuna filet can also use 2 cans of canned tuna
- 1 cucumber
- 1 mango
- 1/2 red onion
- 2 tbs soy sauce divided
- 1 avocado
- 1/4 cup mayo
- 1 tbs sriracha
- 1 tsp hot chili sesame oil
- 2 tsp rice wine vinegar
- 4 oz cream cheese
- sprinkle of black sesame seeds
Preheat oven to 450
Bake tuna for about 10 minutes, until done. Careful not to overcook the tuna.
While tuna bakes, chop cucumber, mango, and red onion. Combine on a bowl with 1 tbs of soy sauce and set aside.
Chop avocado and set aside.
When tuna is done, let cool. Then flake in a bowl. Combine with mayo, sriracha, hot chili sesame oil, and rice wine vinegar.
Spray the inside of a measuring cup. Layer cucumber melody, tuna, cream cheese, and avocado.
Take a plate, put on top of the measuring cup, and flip over, then carefully lift the measuring cup.
Top with sriracha, and black sesame seeds.