Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
35
High
Nutrition per serving
Calories1698.7 kcal (85%)
Total Fat137.7 g (197%)
Carbs88.1 g (34%)
Sugars28.9 g (32%)
Protein33.4 g (67%)
Sodium1913.9 mg (96%)
Fiber13.2 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
4 ozahi tuna
raw, sushi grade, chopped
0.5hass avocado
large, chopped
0.25red bell pepper
finely chopped
0.33mango
large, chopped
3scallions
finely chopped
¼ cupcilantro
chopped
2 Tbspmayo
2 Tbspsriracha
1 Tbspsoy sauce
2 tspsesame oil
1 tspginger paste
1green plantain
peeled and cut into 5 pieces/chunks
vegetable oil for frying
sesame seeds
for garnish
Instructions
Step 1
Make the tartare sauce by whisking together the mayo, sriracha, soy sauce, sesame oil, and ginger paste until well combined. Add salt and black pepper to taste. Fold in the chopped tuna, avocado, bell pepper, mango, scallions, and cilantro and mix until combined. Set aside.
Step 2
Make the tostones: Pour oil into a large frying pan until there is around an inch of oil in the pan. Heat the oil up on medium heat. Place the tostones pieces in the oil and cook until medium brown, flipping halfway through so that both sides get browned. The plantains are done when they feel soft to a knife.
Step 3
Let the plantain pieces cool briefly and then use a heavy object to smash them into a thin, flat circle. Reheat the oil on high heat and briefly refry each toston until crispy. Drain on paper towels and salt while still hot.
Step 4
Serve the tartare with tostones.
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