- 1 # sushi grade tuna, diced into ½ inch cubes
- 1 teaspoon freshly grated ginger
- 1 tablespoon sweet chili paste (available at most Asian markets)
- juice of 1 lime
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 2 cups grapeseed oil plus 1 tablespoon
- 1 ripe mango, diced into ½ inch cubes
- 1 tablespoon benne seeds (black sesame seeds)
- 4 scallions, sliced very thinly on a bias cut
- 2 green plantain (unripe) 1 teaspoon sea salt
For the vinaigrette:
In a small mixing bowl, whisk together the ginger, chili paste, lime juice. soy, and sugar, and the sesame oil and 1 tablespoon of the grapeseed oil. Set aside.
For the plantain chips:
In a heavy bottom 4 – 5 qt sauce pan, heat the 2 cups of grapeseed oil until it reaches 350 degrees on a thermometer . While the oil is heating, peel then thinly slice the plantains on the bias. ( this is best done on a Japanese mandoline which can be found at almost any Asian market)
When the oil reaches 325, fry the plantain slices for about 1 minute on each side. Remove with a slotted spoon, drain on a paper towel and season with the sea salt while still hot.
Combine the diced tuna, mango, and the vinaigrette until well mixed. Spoon about 2 teaspoons of the tuna onto each plantain chip. Garnish with the slivered scallions and a scattering of benne seeds.