There is nothing more impressive than this fresh and vibrant Ahi Tuna Napoleon tower with bold flavors! It’s incredibly easy to prepare, and you’ll look like a gourmet chef!
This Ahi Tuna Napoleon (a.k.a. tuna tartare) is such a beautiful appetizer! Your friends will “ooh and ahh” when you present this tower as a first course. Yes, you can create a dish that looks like it could be served at a fine dining restaurant!
It’s best to buy sushi-grade tuna since you will be serving it raw/uncooked. I buy my tuna at The Fresh Market or Whole Foods. But your local fishmonger should have sushi-grade tuna. You can also use Yellow Fin tuna if you can’t find Ahi tuna. They are both great in this appetizer!
What is the best way to prepare fresh or frozen Ahi Tuna?
The most important thing is food safety when handling and consuming raw fish. Here are some helpful tips to keep in mind for the best experience. Make sure to purchase from a reputable company that carries sushi-grade tuna. When you are ready to prepare your tuna, one of the safest ways is to thaw the fish completely in refrigerated conditions. If frozen, transfer the vacuum-packed tuna from the freezer to the refrigerator the night before you’re planning to serve. Fresh or frozen, remove the fish from the packaging to a clean surface, pat dry with clean paper towels and keep covered and chill until ready to serve. Consume defrosted fish within 36 hours and do not refreeze.
A tasty, spicy Asian marinade for the Ahi Tuna Napoleon features soy sauce, rice vinegar, fish sauce, and sesame oil.
Marinate the fresh Ahi tuna in a mixing bowl for 10 to 15 minutes to soak up all the flavors.
Fresh guacamole is the bottom layer of this Ahi Tuna Napoleon tower. I made mine from scratch, but if you want to “cheat,” you can buy prepared guacamole at the grocery store.
You can buy these ring molds at kitchen supply stores, or here on Amazon.
Build the tower layers with the guacamole on the bottom, the marinated tuna on the top, and garnish with jalapeño slices and black sesame seeds.
The bold flavors in this delicious Ahi Tuna Napoleon tower are so good served with sesame crackers, or my Skinny Baked Wonton Chips. The layering of this dish really makes the flavors pop with freshness and a bit of heat from the guacamole.
Don’t be scared by the fancy plating — it’s a cinch to prepare and plate. Serve it with Skinny Baked Wonton Chips. To die for!
Tips and Tricks
- It’s best to buy sushi-grade tuna since you will be serving it very pink on the inside. I buy my tuna at The Fresh Market or Whole Foods.
- If you don’t have a ring mold for the assembly, simply cut out both ends of an aluminum can.
- Leave off the sambal oelek and jalapeño peppers if you don’t like spicy.
Want More?
If you liked this Ahi Tuna Napoleon appetizer, you’re going to want these recipes:
- Wasabi Seared Tuna
- Sesame Seared Tuna with Cheesy Cauliflower Mash
- Salmon Sushi Bowl
- Seared Tuna Salad with Miso Dressing
- Sesame Crusted Tuna with Asian Noodles
Update Notes: This post was originally published on September 2016, but was republished with slight text changes and additions, like new images, step by step instructions, and tips in January 2021.
Print
Ahi Tuna Napoleon
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 6 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian Fusion
- Diet: Low Calorie
Description
There is nothing more impressive than this fresh and vibrant Ahi Tuna Napoleon tower with bold flavors! It’s incredibly easy to prepare, and you’ll look like a gourmet chef!
Ingredients
For the marinade:
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon sambal oelek (red chili paste)
- 3 tablespoons fresh ginger, minced
- 1 tablespoon shallot, minced
- 1 fresh lime, juiced
For the guacamole:
- 4 small ripe avocados
- 2 Roma tomatoes, seeded and small diced
- 1 jalapeño pepper, seeded and small diced
- 3 tablespoons red onion, chopped
- 1 teaspoon Tabasco sauce
- Salt and pepper to taste
- 3/4 pound fresh ahi or yellow fin tuna (sushi grade), small diced
- ¼ cup fresh cilantro, chopped
- Jalapeño slices for garnish
- Black sesame seeds for garnish
Instructions
Make the tuna:
- In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
Make the guacamole:
- Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
To assemble:
- Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down with the bottom of a spoon. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slices of jalapeños. Gently remove the ring mold. Serve with my Skinny Baked Wonton Chips or sesame crackers if desired.
Notes
- It’s best to buy sushi-grade tuna since you will be serving it very pink on the inside. I buy my tuna at The Fresh Market or Whole Foods.
- If you don’t have a ring mold for the assembly, simply cut out both ends of an aluminum can.
- Leave off the sambal oelek and jalapeño peppers if you don’t like spicy.
- Sambal Oelek can be found at select grocery stores and specialty Asian markets.
Keywords: ahi tuna stack, sushi tower recipe, tuna tartare tower, tuna napoleon tower
That looks like the PERFECT appetizer.
Thank you, Megan! This Tuna Napoleon so easy to make but so impressive (no one will know how easy it is!).
Oh these are sooo impressive!! Love the presentation!
All you need is a good ring mold and make the two layers. SO easy!