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1
Season the tuna with salt and pepper.
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2
Coat the tuna with the mustard using a pastry brush.
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3
You will need three bowls.
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4
In one bowl, mix the ginger and zests into the cornmeal.
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5
Put flour in a second bowl.
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6
Put eggs in a third bowl.
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7
Dredge the tuna first in the flour then in the eggs and finally in the corn meal.
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8
Let dry for about 2 to 3 minutes.
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9
Heat a saute pan, and add oil.
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10
Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
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11
Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette.
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12
Garnish with fried plantains and grilled shrimp if desired.
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13
Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize.
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14
Remove from the heat.
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15
Bring a saucepan of water to boil.
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16
Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes.
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17
Drain and transfer the plantains to a mixing bowl and mash.
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18
Add bacon and onions.
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19
Keep warm.
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20
Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil.
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21
Stir in all the remaining ingredients.
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22
Correct the seasonings by adding salt, pepper, or vinegar, to taste.
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23
Serve at room temperature.
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24
Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear.
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25
Tightly cover the smoker and reduce the heat to medium.
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26
Smoke the tomatoes until hot and soft, about 25 to 30 minutes.
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27
Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth.
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28
Adjust seasonings.
