Tuna Poke Tostadas
Tuna Poke Tostadas
Directions
- In a bowl, combine soy sauce, rice vinegar, sesame oil, red pepper flakes, garlic, 1 oz of lemon juice and 1 tbsp of cilantro, mix thoroughly until well emulsify. Add tuna and marinate under refrigeration for 35-40 minutes.
- To make the avocado crema just combine sour cream and avocado pulp and mix thoroughly until well combined. Season to taste.
- To make the pineapple salsa, combine the pico and the diced pineapple, add half the cilantro and lemon juice. Season to taste and reserve.
- For service, fry the Contigo Tostones until golden brown, season and add 3 oz of the tuna poke topped with a tbsp. of the pineapple salsa, drizzle with avocado crema and garnish with sesame seeds and green onion.
Recipe by Humberto Guardiola, Business Development Manager, Performance Foodservice - Florence.
Ingredients
- 4 ea. Contigo® Tostones plantains
- 16 oz. Empire's Treasure® Tuna, yellowfin, diced
- 3 oz. Contigo Avocado Pulp, chunky
- 2 oz. Nature's Best Dairy® Sour Cream
- 4 oz. pico de gallo
- 1 oz. Peak Fresh Produce® pineapple, diced
- 2 1/2 tbsp. Peak Fresh Produce® Garlic, chopped
- 3 oz. Asian Pride® Soy Sauce
- 1/2 oz. Asian Pride® Rice Vinegar
- 1/2 oz. Asian Pride® Sesame Oil
- 2 oz. lemon juice
- 2 1/2 oz. Peak Fresh Produce® Cilantro
- 1 tsp. sesame seeds, for garnish
- 1 tsp. red pepper, flakes
- 1 tbsp. Peak Fresh Produce® Onion(s), Green, thinly sliced for garnish