Tune Poke with Tostones | Club House for Chefs

Ingredients

• Tuna Poke | Serves 4
• 8 oz Tuna poke, sashimi grade Ahi, cubed
• 1/2 each Soy-pickled jalapeño, minced
• 1/4 each Cucumber, diced
• 1/2 each Shallot, minced
• 1/2 each Lime
• 1 each Avocado, sliced
• 2 tsps Soy sauce
• 1 tbsps Ponzu
• 1 tsps Frank’s RedHot Sauce
• 1 tsps Kosher salt
• 1/2 tsps Club House Black Pepper, Fine Grind
• 1/2 tsps Garlic, minced
• Tostones | Serves 4
• 1 each Plantain
• Garnish | Serves 4
• 1 tbsps Scallion, diced