Catering By Connie

By: Connie Montijo

A fresh elegant appetizer with golden tostones

If you are looking for a dish that feels elegant but easy to make Tuna Tartare With Fried Green Plantains Is the perfect choice. It combines freshness crunchy texture and flavor. This recipe will feel like if you are having your favorate tuna roll but is much easier to make at home. This plate works great as an appetizer or as light main course. Instead of one you can have two. The more the marrier! Pairing the Tuna Tartare with the Fried Green Plantains grive it a cryspy texture that helps with the softness of the tuna and the creamyness of the avocado. It’s a simple way to elvated a dish in the comfort of you kitchen 😉.

This recipe of the Tuna Tartare with Fried Green Plantains is simple, easy and satisfying. A few weeks ago I invited a couple of friends over for dinner. I wanted to treat them to a restaurant experience catered to them, like a private dinner.

The menu was:

• Tuna Tartare With Fried Green Plantains as the appetizer.
• For the main course I served them pan seared salmon with a white wine creamy sauce over a bed of rice pilaf and sterfried zucchini.
• For dessert creamy passion fruit cremebrulee😊with nice caramelized sugar topping.

To my surprise they brought over some fresh Oysters and a bottle of white wine. Everything was delisoius, not to brag but they were head over heals for this for the Tuna Tartare an the green plantains. They could bearly walk when it was time to go.

As I researched my ingredients I came to realized that one of the most important things to consider when making Tuna Tartare is the quality if the fish. Not all Tuna was created equal for Tuna Tartare. Always use sushi-grade tuna to ensure safety and flavor. If your local market does not have sushi grade you can also use frozen tuna.

The avocados that as the best purchase will be in my opinion are the hash avocados from Mexico. Hands down best quality. If you can’t find the Hash Avocado from Mexico don’t panic you can use any other hash avocado, or any other avocado for that matter.

The avocado adds creaminess, while the sauce brings everything together with a touch of sweetness and savory flavors. The cucumber adds a touch of freshness that balances everything out. Adding some sesame seeds on top adds flavor and decorations. This recipe can easily be adjusted to your preference. I use coconut amino acids instead of soy sauce. I used fresh ginger, but it can be substituted with ginger paste. Instead of Fried Green Plantains you can use Wong tong chips or eliminate the cucumbers if you prefer.

If you feel adventures, you can add some fruit like mango. I don’t know how I feel about fruit in my Tuna Tartare and Fried Green Plantains. Maybe I need more adventure in my life. You can go any way you would like to go. You have endless options.

Tuna Tartar with Fried Green Plantains

PREP TIME: 35 minutes

Ingredients

Tuna and Marinade

1lb raw Tuna fresh sushi grade or frozen (I used frozen)

4 tablespoons of coconut aminos

1 tablespoon mirin

1 teaspoon raw ginger

2 teaspoons sesame oil

1 tablespoon sliced green onion

1 -2 teaspoons of mixed sesame seeds

1 teaspoon of tabasco sriracha

1 cucumber

ponzu sauce

Avocado

2 ripped avocados

2 tablespoons of kewpie mayo

fresh lime to taste

some drops of coconut aminos

salt to taste

Green Plantains

3 green plantains

avocado oil for frying

Instructions

Dice the tuna and then marinate, that way it get flavorfull while you work with the plantains. Cut the tuna into small (1/2″) cubes. Toss with the aminos, mirin, sesame, sriracha, ginger, and green onion until well coated. Refrigerate until ready to assemble.

Mix the avocado. Cut the avocado in very small pieces and mix with the mayo, salt, aminos a dash of ponzu and lime juice.

Fried Green Platains. Peel and cut plantains, place in water with salt. Prepare a pan with oil. Drain and pat dry the plantains fry until golden. Remove from the pan and flatten them thin like a chip. When all of them have been flattened fry the plantains for the second time until cryspy golden.

Assemble. Use a ring mold to assemble. Press the avocado into the bottom of the mold, then top with tuna and press to pack it in. Remove the mold and top with thinly sliced cucumber and sesame seeds. Drizzle with ponzu sauce before serving with fried green plantains.

Nutrition Facts

Tuna and Avocado