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.

Ingredients

• 115 g sushi-quality tuna, chopped
• 1 tablespoon pickled ginger, diced
• 1 teaspoon(s) spring onion, chopped
• 1 tablespoon soy sauce/wasabi mixture (see below)
• 2 tablespoon spicy chilli mayonnaise (see below)
• 115 g butter
• 1 cup(s) corn syrup
• 0.125 cup(s) miso paste
• 0.25 teaspoon(s) salt
• 0.25 teaspoon(s) black pepper
• 1 teaspoon(s) sesame oil
• 0.5 cup(s) all-purpose flour
• 1 tablespoon powdered ginger
• 0.5 cup(s) sesame seeds (1/4 cup black, 1/4 cup white)

Steps

1. Preheat the oven to 175 °C.
2. In a medium saucepan, melt the butter with the corn syrup. Be careful not to let the mixture boil.
3. Remove from heat and whisk in miso paste, sesame oil and salt and pepper.
4. Sift the flour into the mixture while stirring, then stir in the ginger powder and sesame seeds.
5. 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.
6. Remove from the oven and immediately shape them into minature cones.
7. Mix together the ingredients for the tartare in a bowl and pour the finished mixture into a plastic piping bag.
8. Place the cones in an appropriate holder, place 2 daikon sprouts inside and fill with the tartare.
9. Garnish with masago roe and julienne of bonito flakes and chopped pickled ginger.
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