Geoffrey Zakarian makes his Tostones with Tuna Tartare for the Kitchen's Tournament of Toasts, as seen on The Kitchen, season 29.
Recipe courtesy of Geoffrey Zakarian

Tostones with Tuna Tartare

Getting reviews...
  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings





  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.