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Ahi Tuna Stacks with Ginger-Lime Dressing

Featured by Château Chevalier in the Gold Wine Club.
Ahi Tuna Stacks with Ginger-Lime Dressing


For the Dressing:
1 1/2 tsp. minced fresh ginger
1 garlic clove, minced
3 Tbs. fresh lime juice
2 tsp. low sodium soy sauce
2 tsp. sugar
2 Tbs. water

For the Tuna Stacks:
8 oz. sushi-grade ahi tuna, cut into small dices
1 cup peeled and diced cucumber
1 cup diced mango
1 cup diced avocado
1 cup diced red onion
1 Tbs. toasted white sesame seeds


In a small bowl, whisk together all of the dressing ingredients. Set aside. Assemble the tuna stacks. You will need a 3-inch circular ring mold for this. Place the ring mold on the plate on which you’re going to serve the tuna stack and then layer one fourth of the diced cucumber, mango, avocado, tuna, and red onion inside the bold, pressing the ingredients firmly on top of one another. To remove the bold, press down on the top layer while slowly lifting to reveal the tuna stack. Repeat the layering process with the remaining ingredients to form three more tuna stacks. Drizzle each stack with a portion of the ginger-lime dressing, sprinkle with the toasted sesame seeds, and serve immediately with a cool glass of Chateau Chevalier 2010 Sauvignon Blanc. Recipe provided by Chateau Chevalier Winery.

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