For the Spicy Tuna Mixture:
1. In a bowl, add 3 tablespoons of Kewpie mayo, 2 teaspoons of sesame oil, 2 tablespoons of Sriracha, and 1 tablespoon of soy sauce. Whisk this together.
2. Then, fold in 1 pound of minced sushi grade tuna, 1/3 cup of sliced green onions, and 2 diced avocados. Set aside.
For the Tostones:
1. Get the greenest plantains you can find. Peel them, and cut them into your preferred size (about 2 inches for larger tostones, or 1 inch for bite-sized tostones).
2. Lightly fry these plantain pieces in oil heated to about 325 degrees Fahrenheit on all sides until lightly golden.
3. While they’re warm, press them using the bottom of a cup or bowl, or a tortilla press if you have one.
4. To a separate bowl, add 1 cup of water, 1 tablespoon of minced garlic, the juice from one lime, and adobo to taste.
5. Dip each pressed tostone into the water mixture, and let them dry on a paper towel.
6. Then, fry these up at about 350 degrees Fahrenheit until they’re golden brown. Let them rest on a cooling rack.
7. Salt immediately after frying. Let them cool.
For the Creamy Wasabi Cilantro Sauce:
1. In a blender, add 2/3 cup Kewpie mayo, 1 cup fresh cilantro, 1 tablespoon of lime juice, wasabi to taste, and salt and pepper to taste. Blend until smooth.
Assembly:
1. Once the tostones are cool, top each Tostone with the spicy tuna mixture and a drizzle of the creamy Wasabi Cilantro sauce. Enjoy!
