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.
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