Banana Tostadas with Poblano Tuna and Corn Pico de Gallo

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

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

Published: 11-06-2014

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.