Fresh ahi tuna gets tossed with sriracha and layered with wasabi asian slaw, thin cucumber slices, onions, fresh avocado, diced mangos and a crunchy seaweed salad, all topped with soy caramel sauce. Here, Chef Shane Dabney from Marina Jack Restaurant shares the recipe for his Spicy Tuna Stack, all at once crispy, delicate and refreshing with an added kick from the sriracha.

Soy caramel sauce ingredients: 2 cups water; 2 cups sugar; 1⅛ cups soy sauce; 1 garlic cloves smashed; 2 tsp. Dijon mustard; 2 oz. pickled ginger or fresh ginger; 2 Tbsp. mirin.

Bring water and sugar to a boil in sauce pan. Reduce heat and stir until sugar melts. Add soy sauce, garlic, ginger, dijon and mirin, and return to a boil. Reduce heat to medium/medium-low so that the sauce can reduce. Continue to reduce for 45 minutes (set a timer). When the timer goes off, turn off sauce and strain out the garlic and ginger and throw away. Place sauce in a measuring cup. The sauce needs to reduce until you have 3½ cups of sauce. If there is more than 3½ cups, place sauce back on stove and reduce for 10 minutes and measure the sauce again to see if you have 3½ cups. Repeat this as many times as needed until you are able to measure 3½ cups of reduced sauce. When ready transfer to a metal ⅙ pan and leave out to cool. Refrigerating overnight will help sauce thicken up.

Spicy tuna stack ingredients: 1 oz. thin cucumber slices; ⅛ oz. Napa cabbage chopped finely; ⅛ oz. green cabbage chopped finely; ⅛ oz. red cabbage chopped finely; ⅛ oz. red onion diced fine; ⅛ oz. baby arugula chopped fine; ¼ oz. wasabi aioli; 3 oz. fresh ahi tuna diced ¼ inch; ¼ oz. sriracha hot sauce; ½ fresh avocado diced ¼ inch; ¼ oz. wasabi aioli; ½ oz. seaweed salad; pinch of micro greens; ¼ oz. soy caramel sauce; 1 oz. fresh mango diced

Place round metal mold on square salad plate towards one corner. Mix raw tuna with sriracha hot sauce and set aside. Chop asian slaw, red onion, baby arugula and place in a bowl. Mix with wasabi aioli and set aside. Fill mold in this order from bottom to top: cucumber slices, ½ of the tuna, diced mango, asian slaw, remaining tuna, diced avocado, seaweed salad. Top with remaining wasabi aioli and garnish top with microgreens. Dip a spoon into soy caramel and drizzle sauce in a circle around the mold. Make sure to lightly pack mold as you place ingredients into it so they do not fall apart when you lift the mold off. Remove mold and serve.

Marina Jack Restaurant, 2 Marina Plaza, Sarasota, 941-365-4232.