Fresh yellowfin might be one of the most versatile fish around, and there’s at least a million amazing ways to prepare it. Here, we serve it up with some Central American flair, thanks to Costa Rica’s Christian Rojas. This preparation won our 2022 Catch Contest, and for good reason. Paired with a Tito’s signature mule, these tostones are next-level. We promise.
- 1 lb. sashimi-grade yellowfin tuna
- 2 cups avocado
- 1 garlic clove, finely minced
- 1 shallot, finely minced
- ½ cup heirloom tomatoes, diced
- ¼ cup cilantro, finely chopped
- ½ lime, juiced
- ¼ red onion, finely diced
- 1 lime, juiced, divided
- 4 green plantains
- ½ cup peanut oil
- Sliced jalapeños, to taste
- Sea salt and pepper
- Make the guacamole: Mash avocado in a medium bowl with half of the garlic, cilantro and lime juice, and shallot, salt and pepper. Cover and refrigerate.
- Make the pico de gallo: Combine tomatoes, the other half of the garlic, cilantro and lime juice, and red onion, salt and pepper. Cover and refrigerate.
- Season tuna loin with salt and pepper, and sear in a hot cast-iron skillet on all sides to desired doneness. Portion into ¼-inch slices.
- Prepare the tostones: Remove plantain skin with a knife, and slice into 1-inch rounds. In a shallow pan on medium-high heat, fry each side of the plantains for about 1 minute in peanut oil. Smash rounds into ¼-inch-thick pancakes, and fry each side again for 1 minute, until browned. Remove to paper towels to drain. Season with sea salt; use immediately.
Assemble in a layering fashion: tostones, guacamole, tuna slices, pico de gallo. Add sliced jalapeños, to taste.
Find more seafood recipes and cocktail ideas in The Catch.