| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 467 |
| Total Fat | 33 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 16 g |
| Cholesterol | 33 mg |
| Sodium | 497 mg |
| Serving Size | 1 of 6 servings |
| Calories | 467 |
| Total Fat | 33 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 16 g |
| Cholesterol | 33 mg |
| Sodium | 497 mg |
Reviews
Not sure my plaintains were ripe enough (first time making tostones). The tuna mixture was great, but the tostones were bland. Did not taste like plaintains I have had in restaurants. I will try again after more research into choosing plaintains.
I thought this was great. I did not make the tostones, and instead served the tartare on plantain chips. Really easy and my husband loved it.