Sharky’s Tuna Stack

Published: Aug. 8, 2019 at 2:24 PM EDT
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SARASOTA, Fla. (WWSB) - Sharky’s on the Pier’s Chef Thomas Chung visited with us and cooked up their delicious tuna stack!


(1) Fresh Avocado Small diced

Saku Tuna small diced (3oz)

Ginger sesame dressing (1 tsp)

White and black sesame seeds mixed (pinch)

Wonton wraps (10 each)

Rice Bran Oil (enough to fill 2inches high in pot)

Seaweed salad prepared (optional)

Pickled Ginger (optional)

Mango salsa

Mangos Small Diced (2 Tbls)

Tomato Small Diced (2 Tbls)

Red Onion Small Diced (1 tsp)

Jalapeno Small Diced (pinch)

Cilantro Chopped (1 Tsp)

Quarter of a Lime juiced

Salt and pepper (pinch)

Sriracha Mayo

Sriracha (1Tsp)

Mayonnaise (3Tbls)

Fresh Lime juice (1Tsp)

Fine chopped garlic pinch


Heat oil in a pot to 350 degrees. Cut Wonton wraps in half to create chips. Then individual fry them on both sides approximately 15-20 seconds each till golden brown. Drain chips on a wire rack or paper towel. Mix mangos, tomatoes, red onions, jalapenos, cilantro, lime juice, salt and pepper in a small bowl to make mango salsa then set aside. Toss diced tuna in a separate bowl with sesame ginger dressing set aside as well. Start Building the tower on a plate in a food ring mold by setting the mango salsa in first, second the diced avocados, third the Diced Tuna. Gently press on each layer to ensure the tower holds. Pull ring mold off of plate and top tower with pickled ginger, seaweed salad and sprinkled sesame seeds (optional). Garnish plate with wonton chips and sriracha mayo. The tower could also be layered in a serving dish.

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