Crispy Sweet Potato Tuna Poke Toast by Tanerxaydin

Ingredients

• 2 large sweet potatoes, sliced into 1/2-inch thick rounds
• 1/2 cup rice starch
• 1/2 cup corn starch
• 500g (1 lb) sushi-grade tuna, cubed
• 2 tbsp soy sauce
• 1 tbsp chili oil or spicy chili paste
• 1 tbsp lime juice
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, quartered
• 2 tbsp fresh cilantro, chopped
• 1 tbsp toasted sesame seeds
• 500ml (2 cup) vegetable oil (for frying)

Instructions

1. Whisk together the rice starch and corn starch in a shallow bowl
2. Coat the sweet potato slices thoroughly in the starch mixture, shaking off any excess.
3. Heat the vegetable oil in a deep pan to 175°C (350°F) and fry the sweet potato slices for 4-5 minutes per side until golden brown and crispy.
4. Drain the fried sweet potato slices on a wire rack to maintain crispness
5. Combine the cubed tuna, soy sauce, chili oil, and lime juice in a bowl and toss to coat evenly
6. Fold in the diced avocado, cherry tomatoes, and cilantro into the tuna mixture
7. Arrange the crispy sweet potato slices on a serving platter and spoon the poke mixture generously over each slice.
8. Garnish with toasted sesame seeds before serving immediately.