Recipe Tip: Spicy Tuna Tartare in Sesame Miso Cones
Top Recipe by Wolfgang Puck. All ingredients and tips for getting it right. A recipe from Wolfgang Puck's 2014 Oscar menu.
- 115 gsushi-quality tuna, chopped
- 1 tablespoonpickled ginger, diced
- 1 teaspoon(s)spring onion, chopped
- 1 tablespoonsoy sauce/wasabi mixture (see below)
- 2 tablespoonspicy chilli mayonnaise (see below)
- 115 gbutter
- 1 cup(s)corn syrup
- ⅛ cup(s)miso paste
- ¼ teaspoon(s)salt
- ¼ teaspoon(s)black pepper
- 1 teaspoon(s)sesame oil
- ½ cup(s)all-purpose flour
- 1 tablespoonpowdered ginger
- ½ cup(s)sesame seeds (1/4 cup black, 1/4 cup white)
Step 1Preheat the oven to 175 °C.
Step 2In a medium saucepan, melt the butter with the corn syrup. Be careful not to let the mixture boil.
Step 3Remove from heat and whisk in miso paste, sesame oil and salt and pepper.
Step 4Sift the flour into the mixture while stirring, then stir in the ginger powder and sesame seeds.
Step 5Line 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.
Step 6Remove from the oven and immediately shape them into minature cones.
Step 7Mix together the ingredients for the tartare in a bowl and pour the finished mixture into a plastic piping bag.
Step 8Place the cones in an appropriate holder, place 2 daikon sprouts inside and fill with the tartare.
Step 9Garnish with masago roe and julienne of bonito flakes and chopped pickled ginger.
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