*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.
Ingredients | Quantities |
---|---|
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 |
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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