Banana Tostadas with Poblano Tuna and Corn Pico de Gallo
Ana Perez
Banana tostadas with prepared tuna and a creamy poblano pepper dressing along with a delicious corn pico de gallo. A delightful and original option to please your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 Poblano chiles, roasted, peeled, and seeded
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1/4 white onions, finely chopped
  • 1 ear corn, roasted and shredded
  • 1 Jalapeño chile, finely chopped
  • 1 tomato, finely chopped and seeded
  • 1 lime
  • 2 plantains, peeled
  • vegetable oil, for frying
  • salt, to taste
  • 1 can tuna
Preparation
15 mins
5 mins
Low
  • In a food processor, blend the poblano peppers, mayonnaise, and cream until smooth. Add the tuna. Season with salt and pepper to taste. Refrigerate for 30 mins.
  • For the pico de gallo, combine the onion, corn, jalapeño, and tomato. Season with lime juice, salt, and pepper to taste. Refrigerate for 30 minutes.
  • Heat enough oil for frying. Cut the green bananas into 2 cm slices. Fry the slices over low heat until soft but not browned. Place on absorbent paper. Flatten each slice with a spoon to form tostadas. Fry again until lightly browned. Place on absorbent paper.
  • On each banana tostada, place a teaspoon of poblano tuna and a bit of pico de gallo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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