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Spicy Tuna Tartare

Spicy Tuna Tartare Cones for a Gourmet Twist at Home

These Spicy Tuna Tartare Cones combine fresh tuna with chili mayonnaise, making them an impressive appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 4 cones
Course: Appetizers
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Miso Tuile Shells
  • 1/2 cup Butter Margarine can be used for a dairy-free version.
  • 1/4 cup Corn Syrup Honey is an alternative.
  • 1 tablespoon Miso Paste Tahini can be a substitute.
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper White pepper is a suitable replacement.
  • 1 teaspoon Sesame Oil Vegetable oil can be used instead.
  • 1 cup All-Purpose Flour Gluten-free flour works as a substitute.
  • 1/2 teaspoon Powdered Ginger Fresh ginger can replace it.
  • 2 tablespoons Black and White Sesame Seeds Can be swapped for any seeds or omitted.
Spicy Tuna Filling
  • 8 oz Sushi-Grade Tuna High-quality sashimi-grade fish can be substituted.
  • 2 tablespoons Pickled Ginger Can be omitted if absent.
  • 2 tablespoons Scallions Chives make a good alternative.
  • 2 tablespoons Soy Sauce/Wasabi Mixture Tamari and horseradish can work as a gluten-free option.
  • 3 tablespoons Spicy Chili Mayonnaise Can substitute with sriracha mayo.
  • 1 cup Daikon Sprouts Any microgreens can replace these.
  • 1 tablespoon Masago Roe Can be omitted or replaced with caviar.
  • 1 tablespoon Bonito Flakes Skipping is acceptable.

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment Paper
  • Wire rack
  • Spoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted butter, corn syrup, miso paste, salt, black pepper, and sesame oil until smooth. Add the all-purpose flour and powdered ginger, stirring until well-blended.
  2. Line a baking sheet with parchment paper. Scoop small amounts of the batter and form into cone shapes, about 3 inches in height. Bake for 10-12 minutes until golden brown and crisp. Watch closely to avoid overbaking.
  3. Remove tuiles from the oven and cool on the baking sheet for 5 minutes, then peel off and transfer to a wire rack to cool completely.
  4. Finely dice the sushi-grade tuna and place in a bowl. Add minced pickled ginger, chopped scallions, and a soy sauce/wasabi mixture. Fold in the spicy chili mayonnaise gentle until combined.
  5. Carefully pack the tuna tartare into each cooled miso tuile cone, being careful not to overflow.
  6. Finish by garnishing with daikon sprouts, masago roe, and bonito flakes before serving.

Nutrition

Serving: 1coneCalories: 180kcalCarbohydrates: 12gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure to use sushi-grade tuna for safety and the best flavor. Fill cones just before serving for optimal texture.

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