Spicy Tuna Tartare in Sesame Miso Cones
A recipe from Wolfgang Puck's 2014 Oscar menu.
For the Tartare
| Ingredients | ||
|---|---|---|
| 115 | g | sushi-quality tuna, chopped |
| 1 | tablespoon(s) | pickled ginger, diced |
| 1 | teaspoon(s) | spring onion, chopped |
| 1 | tablespoon(s) | soy sauce/wasabi mixture (see below) |
| 2 | tablespoon(s) | spicy chilli mayonnaise (see below) |
For the Miso Cones
| Ingredients | ||
|---|---|---|
| 115 | g | butter |
| 1 | cups | corn syrup |
| 1/8 | cups | miso paste |
| 1/4 | teaspoon(s) | salt |
| 1/4 | teaspoon(s) | black pepper |
| 1 | teaspoon(s) | sesame oil |
| 1/2 | cups | all-purpose flour |
| 1 | tablespoon(s) | powdered ginger |
| 1/2 | cups | 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.
