Spicy Tuna Sesame Miso Cones Recipe
A sophisticated appetizer featuring crispy miso tuile cones filled with a spicy tuna tartare. The cones have a delicate sesame and ginger flavor, perfectly complementing the fresh, umami-rich tuna mixed with a tangy soy-wasabi sauce and spicy chili mayonnaise. Garnished with daikon sprouts, massago roe, pickled ginger, and bonito flakes, these cones deliver vibrant flavors and textures in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8-10 cones 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Miso Tuile Cones
- 115 g unsalted butter
- 240 ml corn syrup
- 30 ml miso paste
- 1.25 ml salt
- 1.25 ml ground black pepper
- 15 ml toasted sesame oil
- 60 g all-purpose flour
- 15 ml powdered ginger
- 3.5 ml black sesame seeds
- 3.5 ml white sesame seeds
Tuna Tartare
- 115 g #1 sushi-grade tuna, diced
- 15 ml pickled ginger, finely diced
- 5 ml scallions, chopped
- 15 ml Soy Sauce-Wasabi Mixture
- 30 ml Spicy Chili Mayonnaise
Garnish
- Daikon sprouts
- Massago roe
- Pickled ginger, chopped
- Bonito flakes
Soy Sauce-Wasabi Mixture
- 80 ml wasabi paste
- 240 ml Japanese soy sauce
- Dash of water
Spicy Chili Mayonnaise
- 240 ml prepared mayonnaise
- 80 ml Sriracha
- 1.25 ml toasted sesame oil
Instructions
- Prepare Miso Tuile Batter: Preheat the oven to 175°C. In a medium saucepan over low heat, melt the unsalted butter together with the corn syrup, making sure the mixture does not boil. Remove from heat, then whisk in the miso paste, salt, ground black pepper, and toasted sesame oil until combined. Gradually sift in the all-purpose flour while stirring continuously, then fold in powdered ginger, black sesame seeds, and white sesame seeds evenly to form a smooth batter.
- Bake and Shape Tuile Cones: Drop 15 ml portions of the batter onto a Silpat-lined baking sheet, spaced well apart. Bake in the preheated oven for 10 minutes, then rotate the baking sheet and bake for an additional 2 minutes until the tuiles turn golden and crisp. Remove from the oven and while still hot, carefully lift each tuile and shape it quickly around a cone mold to form the miniature cones. Allow to cool completely to retain shape before filling.
- Make Soy Sauce-Wasabi Mixture: In a small bowl, blend the wasabi paste with a dash of water until smooth. Combine with the Japanese soy sauce and stir or shake before each use to ensure the mixture is uniform and well incorporated.
- Prepare Spicy Chili Mayonnaise: In a separate bowl, combine prepared mayonnaise, Sriracha, and toasted sesame oil. Mix thoroughly until the mixture is fully emulsified and homogeneous with a consistent spicy flavor.
- Make Tuna Tartare: Chill a mixing bowl beforehand. Add the diced sushi-grade tuna, finely diced pickled ginger, chopped scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise. Gently fold these ingredients together to coat the tuna evenly without breaking apart the fish, creating a well-balanced spicy and savory tartare.
- Assemble the Cones: Place daikon sprouts stem side first inside each cooled miso tuile cone. Spoon the prepared tuna tartare into each cone carefully. Garnish with additional chopped scallions, a small amount of massago roe, chopped pickled ginger, a drop of Soy Sauce-Wasabi Mixture, and a sprinkle of bonito flakes to enhance flavor and presentation. Serve immediately for the best texture and freshness.
Notes
- If desired, the tuna tartare can be served on store-bought crackers for a simpler presentation without shaping tuiles.
- Handle the baked tuiles quickly after removing from the oven to shape while pliable; once cooled, they become brittle and hard to mold.
- Use sushi-grade tuna for safety and optimal freshness since this dish is served raw.
- Adjust the amount of Sriracha to control the spice level in the chili mayonnaise.
- Store any leftover soy sauce-wasabi mixture refrigerated and shake well before each use.
Keywords: Spicy Tuna, Tuna Tartare, Miso Tuile, Appetizer, Japanese Cuisine, Sesame, Sushi-Grade Tuna
Find it online: https://islawhite.com/spicy-tuna-sesame-miso-cones-recipe/
