From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Ahi Tuna Poke Stack with Avocado, Cilantro & Crispy Shallots
Fresh, vibrant, savoury and spicy — an elegant restaurant-style stack at home.
Bobbie's tips: use sashimi-grade tuna from a reputable source; cut the tuna just before marinating; don't marinate too long (10–15 minutes); slice shallots very thin for the best crispiness; use ripe but firm avocados; add wonton chips for an amazing appetiser; make it spicier with extra sriracha or chilli oil; use a ring mould for a beautiful presentation. Serve with wonton chips, steamed jasmine rice, seaweed salad, Asian slaw, edamame, pickled ginger or lime wedges. Storage: poke is best eaten immediately (fridge up to 24 hours); crispy shallots keep 1 week airtight at room temperature; sesame-lime sauce keeps 5 days in the fridge. Nutrition per serving from Bobbie's card (approximate): 420 calories, 32 g protein, 28 g fat, 12 g carbohydrates, 5 g fibre. Contains fish (raw tuna), soy, sesame and egg (mayonnaise); may contain wheat/gluten from soy sauce — use gluten-free tamari if needed.
Ingredients
Ahi tuna poke
- 1 lb sashimi-grade ahi tuna, cut into ½-inch cubes
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp fresh lime juice
- 1½ tsp honey
- 1 tsp fresh ginger, grated
- 1 garlic clove, finely grated
- 1–2 tsp sriracha (to taste)
- 2 green onions, thinly sliced
- 1 tbsp white sesame seeds
- 1 tsp black sesame seeds
Avocado layer
- 2 ripe avocados, diced
- 1 tbsp fresh lime juice
- ⅛ tsp sea salt
- ¼ cup cucumber, diced
- 1 tbsp green onion, sliced
Sesame-lime sauce
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp toasted sesame oil
- 1 tsp lime juice
- ½ tsp honey
- 1–2 tsp water (to thin, if needed)
Crispy shallots
- 2 large shallots, thinly sliced
- ½ cup neutral oil (vegetable or canola)
- Pinch of salt
- Pinch of red pepper flakes (optional)
Optional finishing sauce
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp rice vinegar
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Method
- 1
Make the crispy shallots: heat oil over medium heat. Add thinly sliced shallots and cook, stirring often, until deep golden and crisp. Drain on paper towels and season with a pinch of salt.
- 2
Make the sesame-lime sauce: whisk mayonnaise, sriracha, sesame oil, lime juice and honey. Add a little water if needed for a drizzling consistency. Set aside.
- 3
Marinate the tuna: whisk soy sauce, sesame oil, rice vinegar, lime juice, honey, ginger, garlic and sriracha. Add tuna, green onions and sesame seeds. Toss gently and chill 10–15 minutes (not longer).
- 4
Prepare the avocado layer: toss diced avocado, cucumber, lime juice, salt and green onion. Keep chilled.
- 5
(Optional) Sweet soy reduction: simmer soy sauce, mirin, brown sugar and vinegar until slightly thickened. Cool completely.
- 6
Assemble the stack: use a ring mould to layer avocado on the bottom and marinated tuna on top. Press gently and remove the mould. Add extra tuna around the base if desired.
- 7
Finish and serve: drizzle with sesame-lime sauce and/or sweet soy reduction. Top with crispy shallots, fresh cilantro, extra sesame seeds, green onions and red pepper flakes. Serve immediately with wonton chips or on its own.
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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026