Ahi Tuna Stack with Ginger-Lime Dressing 2 tbsp ginger, minced 2 cloves garlic, minced 3 tbsp lime juice 2 tsp soy sauce 2 tsp orange blossom honey 2 tsp stone-ground mustard 2 tbsp water 1/2 lb sushi-grade ahi tuna 1 cup cucumber, peeled and diced (divided) 1 cup mango, diced (divided) 1 cup avocado, diced (divided) 1 cup red onion, finely diced (divided) 2 tbsp sesame seeds, toasted (divided) In a small bowl, whisk together the ginger, garlic, lime juice, soy sauce, honey, mustard, and water. Once well combined, cover with plastic then chill in the fridge for 30 minutes to let the flavors marry. Place a 3” ring mold (or an aluminum tuna fish can, rinsed with both ends removed) in the center of your serving plates. Layer 1/4 of the cucumber, 1/4 of the mango, 1/4 of the avocado, 1/4 of the tuna, and 1/4 of the red onion inside the mold, pressing down each layer with a spoon to pack tightly. Drizzle each stack with the ginger-lime dressing, then garnish with the toasted sesame seeds and serve. Approximate Nutritional Values: http://www.food.com/recipe/jjs-hawaiian-ahi-tuna-poke-214834