This Wolfgang Puck original (via YumSugar) features fresh tuna marinated in spicy wasabi, ginger, soy sauce and a splash of citrus. The miso cones, while daunting to make at first glance, are assembled like tiny masterpieces in a matter of minutes. Enjoy this recipe as an appetizer or feature it as an entree. And a hint about assembling the cones: I found it easiest to only bake three at a time as they harden very quickly and must be shaped immediately after they’re taken out of the oven.
Tuna Tartare in Miso Cones
Yield: 24 servings
Prep Time: 30 min
Cook Time: 6 min
For the tuna tartare:
½ pound ahi tuna, small dice
½ cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
½ teaspoon sesame oil
¼ cup soy sauce
2 Tablespoons fresh lime juice
For the miso cones:
¼ cup sesame seeds
½ cup granulated sugar
1 stick (4 oz.) unsalted butter
1/3 cup light corn syrup
½ cup unsifted unbleached flour
In a medium bowl, mix together the dicd tuna, green onions, ginger, wasabe, sesame oil, soy sauce and lime juice until tuna is well coated.
Cover with plastic wrap and store in fridge while you make the cones.
Prepare the miso cones by preheating the oven to 350ºF.
In a mixmaster, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated.
Line a baking sheet with parchment paper and scoop small spoonfuls of the dough onto the baking sheet. Space them far apart as they will spread during baking.
Bake for 4 to 6 minutes until golden brown.
Remove from oven and roll into cone shapes.
Spoon the chilled tuna tartare into each cone and serve immediately.