Spicy Tuna Tartare In Sesame Miso Cone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
1/2 pound ahi tuna, small dice (super fresh, sashimi quality) |
1/2 cup minced green onions |
1 teaspoon finely grated fresh ginger |
1 teaspoon wasabi paste |
1/2 teaspoon sesame oil |
1/4 cup soy sauce |
lime juice |
for the miso cone |
4 ounces (1 stick) unsalted butter, melted |
1 cup corn syrup |
4 tablespoons miso paste |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon sesame oil |
3/4 cup all-purpose flour |
1 tablespoon powdered ginger |
1/2 cup sesame seeds (1/4 cup black, 1/4 cup white) |
daikon radish shoots, for garnish |
*aji nori furikake, for garnish |
kitchen equipment needed |
parchment paper |
cone shaped paper cup, for shaping cones |
*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. |
Directions:
1. In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended.
2. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
3. Next, prepare the miso cones: in a mixing bowl, combine all of the ingredients, mixing until combined.
4. 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.
5. 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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