Name: Spicy Tuna Sesame Miso Cones Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 115 g unsalted butter; 240 ml corn syrup; 30 ml miso paste; 1.25 ml salt; 1.25 ml ground black pepper; 15 ml toasted sesame oil; 60 g all-purpose flour; 15 ml powdered ginger; 3.5 ml black sesame seeds; 3.5 ml white sesame seeds; 115 g #1 sushi-grade tuna, diced; 15 ml pickled ginger, finely diced; 5 ml scallions, chopped; 15 ml Soy Sauce-Wasabi Mixture; 30 ml Spicy Chili Mayonnaise; Daikon sprouts; Massago roe; Pickled ginger, chopped; Bonito flakes; 80 ml wasabi paste; 240 ml Japanese soy sauce; Dash of water; 240 ml prepared mayonnaise; 80 ml Sriracha; 1.25 ml toasted sesame oil

Jump to Recipe

Introduction

These Spicy Tuna Sesame Miso Cones combine crisp miso-flavored tuile cones with a rich, spicy tuna tartare filling. This elegant appetizer offers a delightful balance of textures and bold flavors, perfect for entertaining or a special treat at home.

The image shows four small, crispy golden brown shells arranged in a row on a dark plate, each filled with bright red tuna cubes. On top of the tuna, there are tiny orange fish eggs, small green leaves, and sprinkles of black and white sesame seeds. The shells have a lacy, crunchy texture and curved shape holding the fresh tuna inside. Some sesame seeds are scattered on the plate around the shells. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Miso Tuile Cones:

115 g unsalted butter
240 ml corn syrup
30 ml miso paste
1.25 ml salt
1.25 ml ground black pepper
15 ml toasted sesame oil
60 g all-purpose flour
15 ml powdered ginger
3.5 ml black sesame seeds
3.5 ml white sesame seeds

Tuna Tartare:

115 g #1 sushi-grade tuna, diced
15 ml pickled ginger, finely diced
5 ml scallions, chopped
15 ml Soy Sauce-Wasabi Mixture (see below)
30 ml Spicy Chili Mayonnaise (see below)

Garnish:

Daikon sprouts
Massago roe
Pickled ginger, chopped
Bonito flakes

Soy Sauce-Wasabi Mixture:

80 ml wasabi paste
240 ml Japanese soy sauce
Dash of water

Spicy Chili Mayonnaise:

240 ml prepared mayonnaise
80 ml Sriracha
1.25 ml toasted sesame oil

Instructions

Step 1: Preheat the oven to 175°C. In a medium saucepan over low heat, melt the butter with the corn syrup, taking care not to let the mixture boil. Remove from heat and whisk in the miso paste, salt, ground black pepper, and toasted sesame oil until smooth.
Step 2: Gradually sift in the all-purpose flour while stirring continuously. Then, stir in the powdered ginger, black sesame seeds, and white sesame seeds evenly.
Step 3: On a Silpat-lined baking sheet, spoon 15 ml portions of the batter, spaced well apart to allow spreading.
Step 4: Bake for 10 minutes, then rotate the baking sheet and bake for an additional 2 minutes until the tuile edges turn golden brown.
Step 5: Remove from the oven and, while still hot and pliable, carefully lift each tuile and quickly shape it around a cone mold to form miniature cones. Allow to cool completely to set.
Step 6: Prepare the Soy Sauce-Wasabi Mixture by blending wasabi paste with a dash of water until smooth, then mixing it with Japanese soy sauce. Stir or shake before use to maintain uniformity.
Step 7: For the Spicy Chili Mayonnaise, whisk together mayonnaise, Sriracha, and toasted sesame oil until homogeneous.
Step 8: In a chilled bowl, combine diced tuna, pickled ginger, chopped scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise. Gently mix until the tuna is thoroughly coated and well combined.
Step 9: Place daikon sprouts stem side first into each cooled miso tuile cone. Spoon the tuna tartare mixture into the cones.
Step 10: Garnish each cone with additional chopped scallions, a small amount of massago roe, chopped pickled ginger, a drop of Soy Sauce-Wasabi Mixture, and a sprinkle of bonito flakes. Serve immediately for best texture and flavor.

Tips & Variations

Use #1 sushi-grade tuna for the best fresh, safe, and flavorful tartare.
For a milder version, reduce the amount of Sriracha in the Spicy Chili Mayonnaise.
If you don’t have cone molds, you can shape the tuile around small rolling pins or even the handle of a wooden spoon while still warm.
Experiment with adding finely diced avocado or cucumber to the tartare for extra creaminess and crunch.

Storage

Prepare the miso tuile cones up to one day in advance and store them in an airtight container to keep crisp. The tuna tartare is best consumed fresh but can be refrigerated for up to 24 hours in an airtight container. Assemble just before serving to maintain the cones’ texture. Leftover tartare can be gently reheated but is typically enjoyed cold.

How to Serve

Three crispy golden-brown cups made from a textured chip form the base, each filled with bright red diced pieces of raw fish. The fish is topped with a mix of black and white sesame seeds and small green herb leaves, adding contrast and freshness. The cups are arranged in a row on a long black platter, all sharply in focus with shallow depth of field, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the miso tuile cones ahead of time?

Yes, the cones can be baked and shaped a day in advance. Store them in an airtight container to keep their crispness until ready to fill.

What if I can’t find sushi-grade tuna?

For safety and flavor, it’s best to use sushi-grade tuna from a reputable fishmonger. Alternatively, you can substitute with cooked tuna or finely diced cooked salmon, though the texture and taste will differ.