Spicy Tuna Sesame Miso Cones

Spicy Tuna Tartare in Sesame Miso Cones is a show—stopping, crowd—pleasing appetizer that never fails to impress. Inspired by Chef Wolfgang Puck, this recipe combines melt—in—your—mouth sushi—grade tuna with an umami punch of miso and the delicate crunch of homemade sesame tuiles. Every bite balances richness, spice, and texture so beautifully that I always find myself sneaking one before serving to guests.

I first made this appetizer for my anniversary dinner party and to this day friends ask if I will bring the spicy tuna cones to any gathering. They strike the perfect balance of playful and elegant.

Ingredients

• Unsalted butter: Delivers rich flavor and ensures crispness in the tuile cones Choose good quality
• Corn syrup: Keeps the cones chewy crisp with a glossy finish
• Miso paste: Gives deep savory notes White or red miso both work
• Salt and black pepper: Round out the sweetness and heighten umami
• Sesame oil: For nutty fragrance Opt for toasted artisanal brands
• All purpose flour: Forms the base and binds the ingredients together Look for unbleached
• Powdered ginger: Adds subtle underlying heat Fresh can be used for more bite
• Black and white sesame seeds: Sprinkle in flavor and striking appearance Use toasted seeds for extra aroma
• Sushi grade tuna: Is the star Make sure it is fresh and sustainably sourced
• Pickled ginger: Brightens and cuts the richness Try to find Japanese style for delicate flavor
• Scallions: Add freshness and light onion flavor Always chop right before adding
• Soy sauce and wasabi mixture: Provides depth and heat Use high quality shoyu and pure wasabi if possible
• Spicy chili mayonnaise: Gives creaminess with a kick Mix up your own or use your favorite Asian mayo
• Daikon sprouts: For color crunch and a hint of pepper in the garnish
• Massago roe: Brings ocean brininess and bright pop
• Chopped pickled ginger: For another punch of flavor and color in the garnish
• Bonito flakes: Give a finishing whisper of smoky umami
• Wasabi paste: To mix with soy sauce for that quick nasal heat
• Japanese soy sauce: For authentic flavor
• Prepared mayonnaise: As the creamy base for the spicy mayo Go for a brand like Kewpie if you can find it
• Sriracha: Delivers heat and a subtle sweetness in the mayo
• Sesame oil: To round out the chili mayonnaise’s richness

Step-by-Step Instructions

Prepare the Miso Tuile Cones:

Preheat the oven to three hundred fifty degrees Fahrenheit. In a medium saucepan, melt the butter with the corn syrup over gentle heat Just warm enough to combine but do not let it bubble. Off the heat whisk in miso paste salt black pepper and sesame oil until completely smooth. Sift in the flour gradually while stirring without stopping for a lump free batter. Add the powdered ginger and both colors of sesame seeds Stir to evenly distribute.

Bake and Shape the Cones:

Line a baking sheet with silicone or parchment. Drop tablespoon scoops of batter spaced apart giving them room to spread. Bake for ten minutes until golden at the edges Then turn the pans and bake another two minutes. Remove from the oven and work quickly to shape the flat tuiles around a cone mold to make miniature cones If the tuiles harden before you are done pop them back in the oven for half a minute to soften again.

Chef tip:

If you want to save time you can use store bought Asian crackers instead of homemade cones and just dollop the tuna tartare on top. Garnishes stack up easily either way.

Make the Soy Sauce Wasabi and Spicy Chili Mayonnaise:

Whisk wasabi paste with a splash of water until smooth then combine with soy sauce. Stir right before each use as it settles. Combine mayonnaise sriracha and sesame oil in a small bowl. Mix until the color is even and creamy tasting for balance. You can add more or less sriracha to adjust the heat.

Prepare the Tuna Tartare:

Use a sharp knife to dice the sushi grade tuna into small even cubes. In a chilled bowl combine tuna with diced pickled ginger chopped scallions a spoonful of the soy sauce wasabi mixture and the spicy chili mayonnaise. Gently fold everything together so the tuna is evenly coated but not mashed.

Assemble the Cones:

Take each tuile cone and carefully tuck a few daikon sprouts inside with the stems first. Spoon the tuna tartare mixture into each cone and mound it high without packing too tightly Garnish every cone with a pinch of massago roe extra pickled ginger scallion slices a drop of soy sauce wasabi mixture and a flutter of bonito flakes Serve immediately while the cones are crisp and the tartare is fresh.

Save it

The first time I made these the pickled ginger was my unexpected favorite ingredient It kept the flavors lively and cut through the creamy mayo and miso. Every time I serve this dish with family they marvel over how much flavor is packed into every crunchy cone.

Storage Tips

You can prepare the miso tuile cones up to a day ahead Store them in an airtight container with a silica gel packet if you have one to help them stay crisp. Tuna tartare should always be mixed just before serving for optimal texture and safety. If you need to store leftover tartare keep it chilled and eat within four hours.

Ingredient Substitutions

If you cannot find sushi grade tuna try sushi grade salmon or cooked shrimp for a different spin. For those who cannot tolerate gluten swap the all purpose flour for a gluten free blend and choose tamari instead of regular soy sauce. The spicy mayo is easy to adapt using any creamy base like Greek yogurt if desired.

Serving Suggestions

Serve these cones as a dramatic first course on a platter with extra garnishes for guests to build their own. Or turn the tuna tartare into a poke bowl with rice greens and crunchy toppings. The topping garnishes also work well if you scoop the tartare onto cucumber slices or rice crackers.

Cultural and Historical Context

Chef Wolfgang Puck helped redefine American fine dining by introducing playful Asian fusion bites like this one at his legendary restaurants. Miso tuiles borrow from both Japanese and French pastry traditions while spicy tuna tartare references classic Japanese raw fish preparations updated with Californian spice and flair.

Save it

These spicy tuna tartare cones have become synonymous with celebrations in my home because they are both timeless and exciting. Even when I make them just for myself they feel like a special treat worth savoring.

Common Questions

→ What type of tuna works best?

#1 sushi-grade tuna is ideal as it offers both freshness and clean flavor for raw preparations.

→ Can I substitute store-bought cones?

Yes, you can use store-bought crackers or cones to simplify assembly while still enjoying bold flavors.

→ How spicy is the tuna mixture?

The level of heat comes from sriracha and wasabi. Adjust to taste for a milder or bolder kick.

→ What garnishes add extra flavor?

Classic toppings include daikon sprouts, massago roe, pickled ginger, and bonito flakes for color and depth.

→ Can components be made ahead?

The cones and sauces can be prepped ahead; assemble just before serving for best texture.