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.

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

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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