Owner John Horne and Chef Will Parard had their big debut on The Suncoast View this month! John talked about AMOB’s philanthropic ways by shakin’ up our Pink Flamingo drink we’re selling to raise money for My Breast Friends and Making Strides Against Breast Cancer, and Chef Will cooked up one of our NEW Pier menu items, the Tuna Stack! If you missed them, click here to watch now! And for our snowbird friends that haven’t made their way to their home away from home yet (AMOB), we’ve listed our Tuna Stack recipe to stall your cravings.
Tuna Stack: Ahi Tuna Poke layered over guacamole and topped with carrots, cabbage with a wasabi dressing. Served with wonton crisps
Stack Components:
- Ahi Tuna Poke
- Guacamole
- Shredded Carrots
- Shredded Cabbage
- Capers, minced
- Chopped Pickled Ginger, chopped thin
- Wonton Crisps for serving
Poke Sauce:
Blend the following ingredients:
- 2 Cups of Soy Sauce
- 1/2 Cup of Sugar
- 1/2 Cup of Key Lime
- Garlic to Taste
- 1 tbsp of Lime Zests
Wasabi Dressing:
Blend the following ingredients:
- ½ Cup of Sugar
- Garlic to Taste
- 2 cups of Soy Sauce
- ½ Cup of Key Lime Juice
- 1 tbsp. of Lime Zest
Makes a large batch that can be refrigerated for future use.
Method:
- For poke sauce: heat sugar until melted, then add garlic and soy sauce. Reduce for 5 minutes.
- Add key lime juice and reduce for 2 minutes. Remove from heat.
- Toss in lime zest while warm, allow poke sauce to fully cool before folding in diced Ahi Tuna.
- In clean mixing bowl, toss capers, ginger, carrots and cabbage with1/4 cup of Wasabi Dressing.
- Plate Guacamole. Top with Ahi Tuna Poke.
- Place vegetable-wasabi “slaw” on top of stack.
- Drizzle Wasabi Dressing and top with fresh cilantro.
