Mini Toston Cup with Tuna Tartar - MIC Food
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Mini Toston Cup with Tuna Tartar

Mini Toston Cup with Tuna Tartar

Yields1 Serving
Total Time25 mins

 

 

INGREDIENTS
 BIG BANANA® Mini Toston Cups
 Tuna Tartar
For the Mini Toston Cups
 1 bag BIG BANANA® Plantain Chips
 Salt to taste
For the Tuna Tartar
 1 tsp wasabi paste
 2 tbsp soy sauce
 2 tsp finely grated ginger
 2 tbsp mirin
 1 tbsp yuzu juice or lime juice
 1 tsp sesame oil
 ¼ cup olive oil
 1 lb sashimi-grade tuna, cut into ¼ inch cubes
 1 tbsp sesame seeds, toasted
 1 cup wasabi guacamole
For the Wasabi Guacamole
 2 ripe Hass avocados, peeled and chopped
 1 red onion, finely diced
 1 ripe plum tomato, finely diced
 3 tbsp fresh lime juice
 1 tsp kosher salt
 ¼ tsp ground black pepper
 1 tsp wasabi paste
 1 green onion, thinly sliced
 2 tbsp cilantro, minced
For the Mini Toston Cups
1

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.

For the Tuna Tartar
2

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.

For the Guacamole
3

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.

To assemble
4

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

INGREDIENTS
 BIG BANANA® Mini Toston Cups
 Tuna Tartar
For the Mini Toston Cups
 1 bag BIG BANANA® Plantain Chips
 Salt to taste
For the Tuna Tartar
 1 tsp wasabi paste
 2 tbsp soy sauce
 2 tsp finely grated ginger
 2 tbsp mirin
 1 tbsp yuzu juice or lime juice
 1 tsp sesame oil
 ¼ cup olive oil
 1 lb sashimi-grade tuna, cut into ¼ inch cubes
 1 tbsp sesame seeds, toasted
 1 cup wasabi guacamole
For the Wasabi Guacamole
 2 ripe Hass avocados, peeled and chopped
 1 red onion, finely diced
 1 ripe plum tomato, finely diced
 3 tbsp fresh lime juice
 1 tsp kosher salt
 ¼ tsp ground black pepper
 1 tsp wasabi paste
 1 green onion, thinly sliced
 2 tbsp cilantro, minced

Directions

For the Mini Toston Cups
1

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.

For the Tuna Tartar
2

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.

For the Guacamole
3

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.

To assemble
4

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.

Mini Toston Cup with Tuna Tartar


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