Tuna Poke with Tostones


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Tuna Poke
Tuna poke, sashimi grade Ahi, cubed 8 oz
Soy-pickled jalapeño, minced 1/2 each
Cucumber, diced 1/4 each
Shallot, minced 1/2 each
Lime 1/2 each
Avocado, sliced 1 each
Soy sauce 2 tsp
Ponzu 1 tbsp
Frank’s RedHot Sauce 1 tsp
Kosher salt 1 tsp
Club House Pepper, Black Ground 1/2 tsp
Garlic, minced 1/2 tsp
Tostones
Plantain 1 each
Garnish
Scallion, diced 1 tbsp

Instructions

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.

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