How to Make a Japanese Ahi Tower

Tomatoes accentuate the flavor of ahi tuna.

An ahi tuna tower looks impressive on your plate, but they're remarkably easy to make with just a few ingredients and ring molds. There's no one right way to make them; you can use anything as the second layer, but mild-tasting fruits or vegetables and crab meat are generally considered exceptionally complementary accompaniments. Particularly, tomato serves to accentuate the flavor of the tuna.

Things You'll Need

• 8 ounces diced raw tuna
• 1 1/2 cups diced tomatoes
• 1/2 avocado
• 1 1/2 tablespoons olive oil
• 2 garlic cloves
• 1 tablespoon chives
• Dash of pepper
• Dash of salt (optional)
• Lemon zest or citrus twist (optional)
• 4 to 6 2 1/2-inch ring molds
• Non-stick cooking spray
• Baking sheet
• Parchment paper
• Stainless steel bowl
• Cheesecloth
• Metal spatula
• Kitchen knife
• Food processor or blender (optional but recommended)
• Spoon

Instructions

1. Mash 1 1/2 cups diced tomatoes until smooth, or put them in a food processor or blender on a puree setting. Drain the remaining water from the tomatoes by putting them on a cheesecloth over a bowl, wrapping everything in plastic and placing the bowl in the refrigerator overnight. The next day, stir in 1 1/2 tablespoons olive oil, a dash of fresh ground pepper and salt. You can alternately skip the salt for a lower-sodium meal.

2. Cut 1/2 an avocado into thin slices, but not so thin you can see through them. These will be placed on separate layers later.

3. Mix 8 ounces diced raw tuna with 1 tablespoon chives and 2 garlic cloves or onion until blended well. Place ring molds on top of a parchment-lined baking sheet, then place the mixture inside the molds in equal portions. Gently spread it with a spoon until it touches the entire ring.

4. Layer the tower in whatever order you would like. Normally, the tuna is at the top and bottom layers, with the other ingredients inside, but you may choose to place a layer of tuna in between as well, if you have enough of the mixture left over. You can also season the layers with salt or pepper, but don't overdo it. Do not fill the molds so they overflow, or your tower will come out messy.

5. Spray a metal spatula with non-stick cooking spray, then slip it under the first ring mold to remove it from the parchment paper. Place a tower onto each plate, gently lifting the mold up and away. If it sticks, try running a toothpick around the inside of the ring. Dress the finished product with a few drops of olive oil.

6. Garnish as you see fit. If you have any leftover tomato mixture, scoop a small portion onto each plate to use as a kind of dipping sauce. Citrus also works well, such as lemon zest shavings or a citrus twist.

Tips & Warnings

• Some recipes call for a layer of sushi-style rice for the ahi tower. To add this ingredient, cook approximately 1 cup of short-grain rice in a pot or rice cooker; drain the water and allow the rice to cool. It should be sticky enough to form a layer for your tower.

• This recipe contains raw tuna, also known as sashimi. Always use caution when eating undercooked or raw fish.

References

• Epicurious: Ahi Tuna Tartare Tower