Spicy Tuna Tartare in Sesame Miso Cones
Spicy Tuna Tartare in Sesame Miso Cones.
© Andrea Bricco Photography
Spicy Tuna Tartare in Sesame Miso Cones.
© Andrea Bricco Photography
For the Tartare
Ingredients
115
g
sushi-quality tuna, chopped
1
tablespoon
pickled ginger, diced
1
teaspoon
spring onion, chopped
1
tablespoon
soy sauce/wasabi mixture (see below)
2
tablespoon
spicy chilli mayonnaise (see below)
For the Miso Cones
Ingredients
115
g
butter
1
cup
corn syrup
1/8
cup
miso paste
1/4
teaspoon
salt
1/4
teaspoon
black pepper
1
teaspoon
sesame oil
1/2
cup
all-purpose flour
1
tablespoon
powdered ginger
1/2
cup
sesame seeds (1/4 cup black, 1/4 cup white)
- Preheat the oven to 175 °C.
- In a medium saucepan, melt the butter with the corn syrup. Be careful not to let the mixture boil.
- Remove from heat and whisk in miso paste, sesame oil and salt and pepper.
- Sift the flour into the mixture while stirring, then stir in the ginger powder and sesame seeds.
- Line a baking tray with baking paper and spread the mixture on it in 1 tablespoon sized portions. Bake for 10 minutes, then flip and bake for another 2 minutes on the other side.
- Remove from the oven and immediately shape them into minature cones.
Assembly
- Mix together the ingredients for the tartare in a bowl and pour the finished mixture into a plastic piping bag.
- Place the cones in an appropriate holder, place 2 daikon sprouts inside and fill with the tartare.
- Garnish with masago roe and julienne of bonito flakes and chopped pickled ginger.
Soy Sauce/Wasabi Blend
Made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce; first mix the wasabi paste with a little water, then blend with the soy sauce. Mix well again before using.
Hot Chilli Mayonnaise
Mix 1 cup homemade or store-bought good quality mayonnaise with 1/3 cup plus 1/4 tbsp Sriracha hot sauce and 1 tsp sesame oil.
FIND OUT MORE
-
Courgettes Stuffed with TunaJulian Kutos fills this classic of summer cuisine with tuna. -
Peruvian CevicheThis recipe was created by Peruvian chef Cécilia Zapata, who works at Le Pachacamac in Geneva. -
Pasta: Tuna-stuffed CannelloniPasta with a sea breeze - served with a yellow pepper sauce. -
Pasta: Sardinian Style Penne with Tuna and SardinesThinking about a holiday by the sea? Italian pasta with tuna and sardines. -
Hong Kong-style Salt & Pepper SquidTender on the inside, crunchy on the outside and seasoned with plenty of pepper and spice, these tasty Hong Kong-style morsels are perfect served as a nibble with drinks.
