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Ahi Tuna Poke With Mango Ponzu And Tostones
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Total Time:
20
minutes
minutes
Servings:
4
Servings
Ingredients
For the Mango Ponzu
▢
1
tablespoon
mango chunks
▢
1
tablespoon
white vinegar
▢
2
tablespoons
soy sauce
▢
1
teaspoon
ginger
▢
1
teaspoon
garlic
▢
1
tablespoon
lime juice
▢
1
tablespoon
water
For the Ahi Tuna Poke
▢
1
lb.
medium diced Ahi Tuna
▢
3
tablespoons
cucumber
diced small
▢
3
tablespoons
red onion
diced small
▢
3
tablespoons
Mango
diced small
▢
2
tablespoons
chopped cilantro
▢
2
tablespoons
chopped Italian parsley
▢
1
teaspoon
paprika
▢
2
tablespoons
vegetable oil
▢
¼
cup
Mango Ponzu
▢
1
teaspoon
Kosher salt
For the TIO JORGE® Traditional Tostones
▢
12
ea. TIO JORGE® Traditional Tostones
▢
Salt to taste
Instructions
For the Mango Ponzu
Place ingredients into blender and puree.
For the Ahi Tuna Poke
Combine all ingredients and mix together gently.
For the TIO JORGE® Traditional Tostones
Preheat deep fat fryer to 350°F degrees.
Fry the Tostones for 3-4 minutes.
Drain and season with salt.
To Serve:
Divide the Tuna Poke among 4 cups or ramekins, serve with 3 Tostones and garnish with freshly picked cilantro and lime wedges.
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