This recipe was created for Club House for Chefs by: Jessica Sanchez, Chef Owner of Loba in Miami.
For the Tostones: Peel plantain and cut into 4 equal parts. Fry at 350 degrees Fahrenheit for 6 minutes. Remove plantains from fryer and flatten. Reserve for use.
For the Tuna Poke: Combine tuna with soy sauce in a small bowl and gently mix together. Add shallots, cucumber, pickled jalapeno, cilantro and lime juice. Reserve for use.
For Serving: For each tostone, spread avocado and add top 2 tablespoons tuna poke.
