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Ahi Tuna Poke With Mango Ponzu And Tostones

4 Servings
Total Time 20 minutes


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


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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