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The Cactus Club’s Ahi Tuna Stack (Only Better!)

4 Mins read

If you are looking for an easy “wow” dish to impress someone…you’ve found it.

Why You’ll Love This Ahi Tuna Sushi Stack  Recipe

Not only is this dish SO easy and delicious, but it also requires barely any cooking! The presentation of this dish is also extremely easy to make it look literally like a restaurant. 

How To Make This Ahi Tuna Sushi Stack Recipe

This dish consists of 3 components: the tuna stack, the glaze, and the garnishes.

The tuna stack consists of ahi tuna sashimi mix which includes tomato, orange, green onion, cilantro, soy vinaigrette, and black sesame seeds on top of a half an avocado. It’s important to have sashimi grade ahi tuna that can be eaten completely raw so make sure to buy it from a trusted source! 

The next part is a tamari glaze, that is extremely easy to make. It is tamari, ginger, garlic and some orange and lemon juice that is reduced over the stovetop for a few minutes until it thickens. 

The garnishes of this dish are fried panko crumb and radish sprouts. I also used microgreens but you can also use any type of herbs or greens that you have around (cilantro would be great too!).


How To Serve This Ahi Tuna Sushi Stack Recipe 

This ahi tuna stack is served on top of a pile of cubed avocado. I used a small round container to make the stack, but if you don’t have one, I would suggest using a measuring cup or a small ramekin. 

Once all the ingredients for the tuna are prepped and mixed, place the cubed avocado at the bottom of the container and then place the ahi tuna mixture on top. Then turn it upside down onto the plate. If you are worried about the avocado sticking to the bottom (it will depend on what container you are using), line the container with plastic wrap before placing in the avocado. 

After your tuna is “stacked,” add on top the toasted breadcumbs, microgreens, and radish sprouts. 

Then in a circular motion, add the tamari glaze and olive oil around the stack onto the plate.

Ahi Tuna Sushi Stack Recipe Tips 

  • In the original Cactus Club recipe, they use basil oil, which is very tough to find and only on the rim so it is not worth buying 
  • This recipe uses a tomato concasse which is basically a flash boiled tomato and then soaked in an ice bath just like the Cactus Club, but you can skip this step and I don’t think it will affect the taste or texture too much. 
  • The original Cactus Club also uses shredded nori. I chose to use roasted nori because I think it tastes better and it holds up it’s crispiness! Ordinary nori will easily get soggy from the moisture of the orange, tuna, an vinaigrette but the roasted nori worked great! 

The Ahi Tuna Sushi Stack  Recipe 


Makes 2 Servings. 

**Please note this is for 2 Servings. Add half the ingredients for each stack**

Tuna Stack

1 Cup (approx 250g) of Sashimi Grade Ahi Tuna 

1 Tomato (Concassed and Diced As Per Instructions)

1 Small Mandarin Orange (Chopped – Can also Use 1/4 Regular Orange) 

1 Green Onion (Chopped)

1 Tbsp Cilantro (Chopped)

1 Small Sheet of Roasted Nori

1/4 Cup Toasted Panko Breadcrumbs (Half will be for topping)


1 Avocado (Cubed – Do not add into the tuna stack mixture)


2 Tbsp Soy Sauce

1 Tsp Sesame Oil

1/2 Tsp Orange Juice

1/2 Tsp Lemon Juice 

1/4 Tsp Garlic Chilli Sauce


Tamari Glaze 

1/8 Cup Tamari 

1/8 Cup of Dark Soy Sauce

3 Slices of Peeled Ginger

2 Garlic Cloves (Roughly Smashed)

1 Tsp Honey

1 Tbsp Rice Vinegar 


Garnishes + Sides

10 Wonton Sheets (5 for Each Serving)

1/4 Cup Toasted Panko Breadcrumbs

1 Tbsp Radish Sprouts and/or Microgreens

1 Tbsp Olive Oil 


  1. Bring up a small pot of water up to boil to prepare the tomato concasse. At the bottom of the tomato, cut a little “X” at the bottom with a sharp knife. Once the water has boiled, place the tomato in for 1-2 minutes and then immediately place it in an ice bath. 
  2. While you are preparing the tomato concasse, chop it up along with  the tuna, mandarin orange, cilantro, and green onion into bite size pieces (about 1 centimeter thick).
  3. At the same time, toast up some panko breadcrumbs. Remember half will be the tuna stack and half will be for the toppng. 
  4. Prepare the vinaigrette by combining the soy sauce, sesame oil, lemon juice, orange juice and garlic chilli sauce into a bowl. 
  5. Mix the vinaigrette together with all the ingredients for the tuna stack EXCEPT the avocado. The avocado is separate at the bottom. 
  6. Once the tuna stack ingredients are complete, cut up 10 sheets of wonton wrappers in half and brush it lightly with canola oil. Bake it at 350 degrees for 4-5 minutes on each side.  
  7. Lastly, make the soy tamari glaze by adding in the tamari, dark soy sauce, ginger, garlic, honey and rice vinegar in a small sauce pan. Boil on low-med heat for 10 minutes for the flavours to combine and then bring it to a boil for 1 minute. Keep a close eye on it so it does not become too thick.
  8. It’s now time to prepare the tuna stack! In a small round container, ramekin, or measuring cup, place the cubed avocado at the bottom. If you are scared of it sticking, you can line the bottom with plastic wrap. Next place the tuna mixture on top and flip it upside down onto a the plate. 
  9. Top off the tuna stack with the rest of the toasted panko breadcrumbs, and the radish sprouts (or microgreens, they both work!). In a circular motion, around the plate add on the glaze and some olive oil.
  10. Serve immediately and enjoy!