Tostones Two Ways
Tostones Two Ways
Ingredients
For the Tostones
- 4 unripe green plantains
- 4 cups vegetable oil, for frying, or as needed
- 1/2 teaspoon salt, plus more for sprinkling
- 4 cloves garlic, minced
- 1 lime, juiced
- 1/2 cup water
For the Tuna Topping
- 6 ounces fatty bluefin tuna, diced into small cubes
- 2 tablespoons chives, chopped
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
For the Guacamole Topping
- 1 avocado, ripe
- 1/2 lime, juiced
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the plantains: Cut off both ends of each unripe green plantain. Score the skin lengthwise along the ridges with a knife, then peel the skin off. Cut each peeled plantain into thick, approximately 1-inch rounds.
⏱️ 5 min
- 2
First fry the plantains: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully add the plantain pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until they are tender and lightly golden brown. Remove the plantains from the oil and place them on a wire rack set over a baking sheet to drain.
⏱️ 8 min•🌡️ 350
- 3
Smash the plantains: While the plantains are still warm, use a flat, heavy object (like the bottom of a small saucepan or a tostonera) to smash each tender plantain piece flat into an irregular, roughly round shape, about 1/4-inch thick.
⏱️ 5 min
- 4
Prepare the brine: In a shallow bowl, combine the minced garlic, juice from 1 lime, 1/2 teaspoon of salt, and 1/2 cup of water. Stir until the salt is dissolved.
⏱️ 2 min
- 5
Brine and second fry: Dip each smashed plantain piece into the prepared brine, ensuring it is fully coated. Return the brined plantain pieces to the hot oil (maintaining 350°F) for a second fry. Fry for another 3-5 minutes, or until they are ultra crispy and golden brown with blistered edges. Remove the crispy tostones from the oil and place them back on the wire rack to drain any excess oil.
⏱️ 8 min•🌡️ 350
- 6
Season the tostones: Immediately sprinkle the hot tostones generously with additional salt to taste.
⏱️ 1 min
- 7
Prepare the tuna topping: In a small bowl, combine the diced fatty bluefin tuna, chopped chives, 1/2 teaspoon of soy sauce, and 1/4 teaspoon of sesame oil. Mix gently until all ingredients are well combined.
⏱️ 5 min
- 8
Prepare the guacamole topping: Cut the avocado in half, remove the pit, and scoop the flesh into a mortar or a small bowl. Squeeze the juice from 1/2 lime over the avocado and add 1/4 teaspoon of salt. Mash with a pestle or a fork until it forms a simple, chunky guacamole.
⏱️ 4 min
- 9
Assemble and serve: To serve, place a spoonful of the simple guacamole onto each crispy tostone. Top the guacamole with a spoonful of the marinated diced tuna. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tostones Two Ways
For the Tostones
- 4 unripe green plantains
- 4 cups vegetable oil, for frying, or as needed
- 1/2 teaspoon salt, plus more for sprinkling
- 4 cloves garlic, minced
- 1 lime, juiced
- 1/2 cup water
For the Tuna Topping
- 6 ounces fatty bluefin tuna, diced into small cubes
- 2 tablespoons chives, chopped
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
For the Guacamole Topping
- 1 avocado, ripe
- 1/2 lime, juiced
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the plantains: Cut off both ends of each unripe green plantain. Score the skin lengthwise along the ridges with a knife, then peel the skin off. Cut each peeled plantain into thick, approximately 1-inch rounds.
⏱️ 5 min - 2
First fry the plantains: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully add the plantain pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until they are tender and lightly golden brown. Remove the plantains from the oil and place them on a wire rack set over a baking sheet to drain.
⏱️ 8 min•🌡️ 350 - 3
Smash the plantains: While the plantains are still warm, use a flat, heavy object (like the bottom of a small saucepan or a tostonera) to smash each tender plantain piece flat into an irregular, roughly round shape, about 1/4-inch thick.
⏱️ 5 min - 4
Prepare the brine: In a shallow bowl, combine the minced garlic, juice from 1 lime, 1/2 teaspoon of salt, and 1/2 cup of water. Stir until the salt is dissolved.
⏱️ 2 min - 5
Brine and second fry: Dip each smashed plantain piece into the prepared brine, ensuring it is fully coated. Return the brined plantain pieces to the hot oil (maintaining 350°F) for a second fry. Fry for another 3-5 minutes, or until they are ultra crispy and golden brown with blistered edges. Remove the crispy tostones from the oil and place them back on the wire rack to drain any excess oil.
⏱️ 8 min•🌡️ 350 - 6
Season the tostones: Immediately sprinkle the hot tostones generously with additional salt to taste.
⏱️ 1 min - 7
Prepare the tuna topping: In a small bowl, combine the diced fatty bluefin tuna, chopped chives, 1/2 teaspoon of soy sauce, and 1/4 teaspoon of sesame oil. Mix gently until all ingredients are well combined.
⏱️ 5 min - 8
Prepare the guacamole topping: Cut the avocado in half, remove the pit, and scoop the flesh into a mortar or a small bowl. Squeeze the juice from 1/2 lime over the avocado and add 1/4 teaspoon of salt. Mash with a pestle or a fork until it forms a simple, chunky guacamole.
⏱️ 4 min - 9
Assemble and serve: To serve, place a spoonful of the simple guacamole onto each crispy tostone. Top the guacamole with a spoonful of the marinated diced tuna. Serve immediately and enjoy!
⏱️ 2 min