Tuna Poke with Tostones
|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|
|Avocado, sliced||1 each|
|Soy sauce||2 tsp|
|Frank’s RedHot Sauce||1 tsp|
|Kosher salt||1 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Garlic, minced||1/2 tsp|
|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.