Spicy Tuna Stack

Irma | mycreativekneads
by Irma | mycreativekneads
4 Stacks
45 min

Yes, canned tuna tends to be boring but not in this recipe! This recipe is perfect for lunch but it’s also a great lighter dinner option. I got this recipe from my health coach and I modified it a little. It’s a great option for those that don’t like sushi but like tuna and it’s a better option than eating a boring tuna fish sandwich, not putting down a great tuna sandwich but this is just a more fun way of eating tuna. This was one meal I ate frequent when I was doing my healthy detox program. I seriously couldn’t get enough of it and it was easy to make too. It is perfect for those who like to meal prep and high in protein because each stack contains 1 can of tuna.

For this recipe, I used canned solid white albacore tuna in water (5.4 ounce cans) and I also added furikake. If you’ve never heard of furikake, its a dried Japanese seasoning that is typically sprinkled on top of cooked rice, vegetables, and fish. It’s flaky, slightly salty and can most often be found in Asian stores or in the Asian section of the grocery store. I think it adds great flavor to food and has a little crunch due to the sesame seeds.

I’ve made this different ways depending on the ingredients I have on hand. For example, one day I didn’t have cucumbers so I used crunchy bell peppers. The wonderful thing about making your own food is that you can experiment and use ingredients that you like. Okay, let’s get started!

If you’d like to see more of what I love to do, or if you want to see a video of how I made this, check out my highlights on IG at https://www.instagram.com/mycreativekneads/

Mixing the tuna
The rice
Time to stack the veggies
Next is there tuna
Topping it off with the rice
The layers of ingredients
Time to flip it
The reveal
Another view
Recipe details
  • 4  Stacks
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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For the rice
  • 1 cup jasmine rice
  • 2 cups water
  • Salt to taste
  • 2 minced garlic cloves
  • Black pepper to taste
  • 2 Tbsp rice vinegar
For the tuna
  • 4 - 5.4 ounces cans of albacore tuna in water
  • 4 teaspoons sriracha
  • 4 tablespoons avocado Mayo
The tuna stacks
  • 4 teaspoons sesame seeds
  • 2 teaspoons Furikake
  • 1/2 cup green onion
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1 large chopped avocado
For the rice
In a rice cooker, add the rice, water, salt, pepper, garlic and cook until it’s fluffy or according to instructions on rice packaging.
When the rice has finished cooking, add the 2 tbsp vinegar and mix well. This helps create a sticky rice.
For the tuna
Drain the tuna and place them into a bowl.
Add the sriracha, Mayo and mix. Let sit while you prepare the rest of the ingredients.
Assembling the tuna stacks
Using a 4 to 5 inch diameter bowl, sprinkle the bottom with the sesame seeds and furikake.
On top of the furikake, add the chopped cucumbers, green onions, shredded carrots and the chopped avocado.
Over the veggies, add the tuna and using the back of a spoon or small spatula, press down firmly into the bowl. Each serving will have approximately 5.4 ounces of tuna (1 can per serving).
On top of the tuna add approximately 1/4 to 1/2 cup of the rice and using the back of a spoon or a spoon small spatula, press firmly into the bottom of the bowl.
Finally, place a small plate on top of the bowl, flip over and remove the bowl. If you find that your tuna isn’t releasing easily, use a butter knife and run it between the bowl and the tuna mixture to slightly release from the side of the bowl prior to flipping. Top with your favorite ingredients. Enjoy!
  • Use pickled ginger for topping or chop it and add it to the veggie mixture on layering.
  • If you meal prep, you can prepare these ahead of time, keep the stacks in the container until you’re ready to flip it and eat.