Mackerel in Brine

  • 4 servings

  • 25 minutes

  • Dominican Republic

  • 2 green plantains
  • ½ cup vegetable oil, for frying
  • sea salt
  • 1 can (4.4 oz) mackerel in olive oil La Sirena
  • 1 tomato, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • ½ red onion, thinly sliced (cured optional)


Mix the tuna, tomato, and cilantro in a bowl. Set aside and peel the plantains and slice 1” thick into diagonal.


Heat a frying pan over medium-high heat, add oil and plantain slices and cook until golden.


Use a tostonera to flatten the fried plantains or place a plate over them and pr .


Return the plantains to the hot oil and fry 1 minute on each side. Transfer to a plate lined with paper towel. Add sea salt.



Add 1 tbsp of the mix of tuna on top of each plantain. Add the sliced onion and black pepper.