Name: Tostones with Tuna Tartare
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: Canola oil, for frying; 2 plantains, peeled and cut into 1 1/2-inch pieces; Kosher salt and freshly ground black pepper; 1/2 cup Mexican crema; 1/2 cup fresh cilantro leaves, chopped; 1/4 cup sliced green onions, whites and greens separated; 1 tablespoon adobo sauce (from a can of chipotles in adobo); 1 teaspoon grated fresh ginger; 1 lime, halved; Kosher salt and freshly ground black pepper; 12 ounces yellowfin tuna, cut into 1/4-inch dice

Directions

For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Tostones with Tuna Tartare

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