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tostones-with-guacamole-and-sesame-lime-tuna

There are a lot of elite crispy bites in the world — but tostones might be my number one. Tostones are a staple across Latin America and the Caribbean, served as a side, snack, or a base for toppings. Always made with unripe green plantains, which are starchy and neutral in flavor. The two-stage cooking process is what makes them special. First fry until tender, then you smash them flat. But the key step is the brine—garlic, lime, salt, and water. You dip them before the second fry and it does three things: seasons them all the way through, keeps the inside moist and almost creamy, and helps blister the outside when it hits that hot oil, giving you those ultra crispy edges. All these need is a sprinkle of salt and they’re perfect on their own. But, if you’re really looking to impress, here’s what I’d do. Get yourself a nice piece of fatty bluefin tuna, then marinate with chives and just a touch of soy and sesame oil. Then for extra luxuriousness, a simple guacamole with just salt and lime. And you have something you’d pay $26 for at a mid restaurant that won’t make it as well as you can now. This is the kind of thing you’d pay $26 for at a mid, overpriced restaurant—and you just made it better at home.

Ingredients