Mini Toston Cup with Tuna Tartar
1. Heat oil in deep fryer to 350° F .
2. Place the cups in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain cups until golden brown, 2 to 3 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.
1. Combine the wasabi, soy sauce, ginger, mirin, yuzu, sesame oil and olive oil in a
bowl. Add the tuna, sesame seeds, avocado and spring onion to the dressing,
and stir to combine.
2. Serve immediately.
1. Mash the avocados in a suitable bowl.
2. Then add the onions, tomatoes and lime juice. Season with salt and pepper.
3. Add the wasabi and mix all the ingredients. Check seasoning and add if
necessary.
4. Finish off by adding the green onion and cilantro.
5. Finally, cover and place the Wasabi Guacamole into the refrigerator for at least
1 hour to allow the flavors to form.
1. Fill the center of the mini cups with the guacamole and top with a teaspoon of
the tuna tartar.
2. Garnish with the green onion.
Ingredients
Directions
1. Heat oil in deep fryer to 350° F .
2. Place the cups in the basket, do not overfill. Do it in 2 batches if necessary.
3. Fry the plantain cups until golden brown, 2 to 3 minutes.
4. Drain in a large bowl lined with paper towels, and salt to taste while still warm.
1. Combine the wasabi, soy sauce, ginger, mirin, yuzu, sesame oil and olive oil in a
bowl. Add the tuna, sesame seeds, avocado and spring onion to the dressing,
and stir to combine.
2. Serve immediately.
1. Mash the avocados in a suitable bowl.
2. Then add the onions, tomatoes and lime juice. Season with salt and pepper.
3. Add the wasabi and mix all the ingredients. Check seasoning and add if
necessary.
4. Finish off by adding the green onion and cilantro.
5. Finally, cover and place the Wasabi Guacamole into the refrigerator for at least
1 hour to allow the flavors to form.
1. Fill the center of the mini cups with the guacamole and top with a teaspoon of
the tuna tartar.
2. Garnish with the green onion.
