Spicy Tuna Tartare In Sesame Miso Cone
From luisascatering 13 years ago
- 45 to make
- Serves 12
I recently made these for the 1st time (adapted from Wolfgang Puck) for a bridal photo shoot at a winery. I imagined them not only being yummy but super photogenic... I was right! Gorgeous photo taken by my friend, Jennifer, who is a very talented professional photographer.
Ingredients
- For the tuna tartare shopping list
- 1/2 pound ahi tuna, small dice (super fresh, sashimi quality) shopping list
- 1/2 cup minced green onions shopping list
- 1 teaspoon finely grated fresh ginger shopping list
- 1 teaspoon wasabi paste shopping list
- 1/2 teaspoon sesame oil shopping list
- 1/4 cup soy sauce shopping list
- lime juice shopping list
- ~ shopping list
- For the miso Cone: shopping list
- 4 ounces (1 stick) unsalted butter, melted shopping list
- 1 cup corn syrup shopping list
- 4 tablespoons miso paste shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1 tablespoon sesame oil shopping list
- 3/4 cup all-purpose flour shopping list
- 1 tablespoon powdered ginger shopping list
- 1/2 cup sesame seeds (1/4 cup black, 1/4 cup white) shopping list
- ~ shopping list
- daikon radish Shoots, for garnish shopping list
- *Aji nori Furikake, for garnish shopping list
- ~ shopping list
- Kitchen Equipment Needed: shopping list
- parchment paper shopping list
- cone shaped paper cup, for shaping cones shopping list
- *Furikake is a Japanese condiment that includes dried bonito flakes, seaweed, sesame seeds and other seasonings. You can find many different varieties at most Asian markets. shopping list
How to make it
- In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended.
- Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
- Next, prepare the miso cones: in a mixing bowl, combine all of the ingredients, mixing until combined.
- Preheat oven to 350° F. Line a baking sheet with parchment paper and scoop miso cone batter by one small level spoonful onto lined baking sheet, spacing them apart because they will spread during baking. Bake for about 4 minutes, or until golden brown. (Note: I highly suggest doing a test batch first to see how they come out. if they spread way too much, just add a little more flour and try again!) Keep an eye on them; they burn quickly. Remove from oven, wait a few moments and roll into cone shapes using the paper cone cup, being careful not to burn your fingers (but you will!) You have to work pretty quickly because they get harder to shape as they cool. Once formed, gently place them on a baking sheet to cool.
- Place a generous spoonful of tuna mix into each cone, garnish with shoots and furikake. For a really cool presentation, serve each cone standing up in a cordial or shot glass.
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