Sweet + Spicy Volcano Bites

Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.

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Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?

Ingredients: (6-9 servings, prep time  30min)

  • 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
  • 1 shallot (small onion, chopped fine)
  • 1/2 cup chopped green onion
  • 3-4 tablespoons soy sauce
  • 1 cup toasted coconut
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 pack of gyoza wonton papers (raw)
  • 1 tablespoon black sesame seeds

Directions:

  1. Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
  2. Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
  3. Cover with saran wrap (plastic) and refrigerate.
  4. In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
  5. Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!

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Published by

Sheridan

Bilingual foodie who finds life in creating dishes from all over the world. Food doesn't have to be expensive to be delicious!

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