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.
For the tuna tartare:
- 1/2 pound ahi tuna, small dice
- 1/2 cup minced green onions
- 1 teaspoon minced fresh ginger
- 1 teaspoon wasabi paste
- 1/2 teaspoon sesame oil
- 1/4 cup soy sauce
- 2 Tablespoons fresh lime juice
For the miso cones:
- 1/4 cup sesame seeds
- 1/2 cup granulated sugar
- 1 stick (4 oz.) unsalted butter
- 1/3 cup light corn syrup
- 1/2 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
I can’t wait to try this! Quick question….. Where is the Miso in the cone? Did I miss it?!
Hi Mary! This cone recipe doesn’t include miso but we’re working on an update that does!
Looks yummy Kelly,
So I melt the butter and corn syrup together or just throw all ingredients into the mixer?
Room temp butter works best!
How far ahead can you make miso cones and how store?
Up to three days in advance, as long as you store them in an airtight container at room temp!
Please explain the quantity of miso. It seems to have been omitted.
Hi Jillian! My recipe doesn’t call for it but I promise that despite the lack of miso, the tuna tartare recipe I have featured is completely accurate, and incredibly flavorful!
I would like to include Miso. How much should I add to this recipe. After all, It does say “Miso”
Hi there! I haven’t tried that so I’m not sure of the quantity.
Look at Sandy’s comments below! I think she answers your question.
Made these for a dinner party last weekend. Very flavorful and fairly simple to whip up. Thanks for the recipe, Kelly!
You are so welcome, Pam! Glad you enjoyed the recipe!
I am going crazy trying to make Wolfgang Puck’s miso cones. I just saw your recipe, and while there are some of the same ingredients, I do not see any miso paste. How can they be miso cones without miso paste?
You can buy the cones at larosenoire.com.au
They have several kinds & are pricey, but may be worth it!
They also sell serving stands.
Is there anyplace to purchase ready-made miso (or other savory) cones?
Thanks so much for your message on Just a Taste! I’ve included a link in the intro to reference the recipe’s origin, as it was originally posted on YumSugar.
I promise that despite the lack of miso, the tuna tartare recipe I have featured is completely accurate, and incredibly flavorful!
Hope this helps and thanks for the heads up, I’m sure Wolfgang’s additional recipe would be delicious as well!
Founder, Just a Taste
I just realized something. Your “miso cones” contain no miso. Here’s the recipe from Wolfgang Puck:
Miso Tuile Cone Ingredients:
4 ounces (½ stick) butter
1 cup corn syrup
1/8 cup miso paste
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sesame oil
½ cup all-purpose flour
1 tablespoon powdered ginger
½ cup sesame seeds
(1/4 cup black; 1/4 cup white)
Preheat oven to 350 degrees F.
In a medium saucepan, melt the butter together with the corn syrup. Be very careful not to let it boil. Remove from the heat and whisk in miso paste, salt, pepper, and sesame oil. Sift in the flour, stirring continuously. Add the ginger and sesame seeds.
Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.
Remove from the baking sheets and form into miniature cones.
I’ve made these before but with a different tuna filling. Yours sounds better. I was also thinking about trying them with a shrimp filling. I figure shrimp and sesame goes together well. Have you tried anything like that?
I made them two at a time on a silpat and then molded them and hung them on a parchment cone that I made and put on a bottle. That way they maintained their shape. Have you tried making the cones in a muffin pan? I was going to try that next.