ServesServes 4
Prep25 min
Cook15 min
CourseAppetizer
From Chef Jojo
This dish is all about the quality of your tuna—buy from a trusted source and keep everything ice cold!
Ingredients
Make
- For Sweet Plantain Chips:
Method
- Slice the plantains very thinly on a mandoline. Heat 1 inch of oil to 350°F.
- Fry the plantain slices in batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
- With a very sharp knife, slice the tuna into ¼-inch-thick pieces and keep them on a chilled plate.
- Whisk together the lime juice, lemon juice, olive oil, and sesame oil to make the citrus dressing.
- Arrange the tuna on plates and top with the pineapple and jalapeño. Drizzle with the dressing, then sprinkle with Tajin, green onions, cilantro, and sea salt.
- Garnish with microgreens and serve immediately, with the sweet plantain chips on the side.
Chef's tips
- Fry the plantain chips up to a day ahead and store them airtight at room temperature.
- Whisk the dressing ahead, but dress the tuna only at the moment of serving so the citrus doesn't start to cure the fish.
Rather have us cook it?
It's on our menus as Ahi Tuna Bites. Our chefs cook this in vacation homes and rentals for dinners, celebrations and retreats.
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