Spicy Tuna Tartare in Sesame Miso Cones

Spicy Tuna Tartare in Sesame Miso Cones.

© Andrea Bricco Photography

Tuna-Tartare

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.

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