Name: Banana Tostadas with Poblano Tuna and Corn Pico de Gallo
Prep time: 20 min
Cook time: 5 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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.