Meal Type, Salads, Entrées

Tuna "Sushi" Stacks

Delicious and seriously simple “sushi” stacks using canned tuna, fresh fruits and veggies, and leftover rice. These sushi stacks are super quick to assemble, good for you, and will satisfy your sushi craving!

Original Recipe of Chelsea's Messy Apron.

Total Time 3-4 Servings
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
6 5 5 0


  • 1/2 cup uncooked white rice
  • 2 tablespoons rice vinegar
  • 1 mango
  • 1/2 of a cucumber
  • 1/4 of a red onion
  • 1 large avocado
  • 1 lemon
  • 1 can (5 ounces) Genova Albacore Tuna
  • 1/2 cup regular mayo separated
  • 1 and 1/2 teaspoons Sriracha
  • 3-6 teaspoons low sodium soy sauce
  • Optional: salt and pepper, sesame seeds


  1. First, prepare the rice according to directions. Toss cooked rice with rice vinegar and allow to cool completely. Alternatively use leftover rice or minute white rice (1 cup uncooked) for a super quick assembly.
  2. Meanwhile, dice the mango, cucumber, and red onion.
  3. Toss together with a squeeze of lemon juice.
  4. Mash a large avocado with some salt, pepper, and a squeeze of lemon.
  5. Thoroughly drain the tuna and mix with 1/4 cup mayo and another squeeze of lemon.
  6. To assemble: lightly spray a 1 cup measuring cup with nonstick spray. Press 1/3 of the mango mixture into the bottom of the cup.
  7. Press 1/3 of the avocado mixture on top.
  8. Press 1/3 of the tuna mayo mixture on top.
  9. Press 1/3 of the rice mixture on top. Compress.
  10. Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.
  11. Top with 1-2 teaspoons soy sauce, sesame seeds, freshly cracked pepper, and another squeeze of lemon as desired.
  12. In another bowl stir together the remaining 1/4 cup mayo with the Sriracha sauce. Drizzle over the sushi stacks.Enjoy immediately.