Chefs, don’t let this menu-changing opportunity pass you by! A winning poke combination of shallots, cucumber, pickled jalapeño, cilantro, soy sauce and lime juice, this tuna app is heated with the flavor power of Frank’s RedHot Sauce and McCormick Black Pepper. Don’t forget the scallion garnish!
Ingredients
Servings 4 8 24 48 80 100 Tostones | Serves 4 1 each Plantain Oil, for deep frying Tuna Poke | Serves 4 8 oz Ahi Tuna , Sashimi grade, cubed 1/2 each Soy Pickled Jalapeno, minced 1/4 each Cucumber, diced 1/2 each Shallot, minced 1/2 each Lime, juice only, freshly squeezed 1 each Avocado, sliced 2 tsps Soy Sauce 1 tbsp Ponzu 1 tsp Frank's RedHot Sauce 1 tsp Kosher Salt 1/2 tsp McCormick Culinary ® Black Pepper, Table Grind 1/2 tsp Garlic, fresh, minced Ganrish | Serves 4 1 tbsp Scallion, diced Procedure 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 Garnish and Serving: For each tostone, spread avocado and add top 2 tablespoons tuna poke. Chef's Tip! Makes a great appetizer, brunch, lunch, dinner or late night menu item!
Recipe type: Appetizers Cuisine: Latin American 
