Tuna tartar with plantain SRIRACHA SOY AIOLI
Some days you come home from work you just don’t know what to cook for dinner. Here is an easy recipe from chef Sauny Joseph to help save the day.
Here are what you’ll need:
8 oz of Ahi tuna, .75 oz of Soy sauce, Haitian spice mix, 1 Plantain,
A small avocado, 1 Radish, 2 oz. of Sour cream, 1 Lime, .25 oz of Sriracha, 1.5 oz of Mayonnaise, 3 oz of Salt, .25 oz of Pepper and 16 to 20 oz of vegetable oil.
Dice the tuna into a small dish.
Take the plantain
Using a cutting board, cut off the ends. Slice the skin along the ridges. Remove the peel in strips with your fingers and the knife and slice off the extra bits of peel. Slice it for frying. Place the plantain in a bowl of water. Then cut, peel and small dice the avocado, add 5 thin sliced radish
For the aioli:
In a mixing bowl add mayonnaise, sour cream, lime juice, sriracha, and .5oz of soy, mix them and set aside
Add diced tuna to a bowl with .25 oz of soy, Haitian spice mix
How to fry the plantain?
Add some oil into a frying pan, the temperature should be at approximately 325 degrees, place the plantain on a paper towel to get rid of excess water, then fry for about 5 minutes, check to see if cook but not let them get brown. Meanwhile, add salt into the previous water, stir until dissolved, pull plantain out when cooked and press one by one, when finish add the pressed plantain to the salty water for a 1 minutes, then take them out and put them on a paper towel, the towel will suck the excess of salted water then fry again until golden brown and crispy, take the plantain out of oil put them unto a paper towel to drain excess oil.
When all done, your dish should look something like the picture above.