Tuna Poke with Tostones
| 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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