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Spicy Tuna Sesame Miso Cones

Delicious Spicy Tuna Sesame Miso Cones for Flavor Lovers

Spicy Tuna Sesame Miso Cones are a delightful blend of crunch and creaminess, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 4 cones
Course: Snacks
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuiles
  • 1/4 cup Unsalted Butter Use plant-based butter for a vegan version.
  • 2 tablespoons Corn Syrup Can be substituted with agave syrup.
  • 2 tablespoons Miso Paste Use white or yellow miso for milder flavor.
  • to taste Salt Adjust according to personal preference.
  • to taste Ground Black Pepper Adjust according to personal preference.
  • 1 tablespoon Toasted Sesame Oil Can be replaced with other flavored oils.
  • 1/2 cup All-Purpose Flour Use gluten-free flour blend if needed.
  • 1 teaspoon Powdered Ginger
  • 2 tablespoons Sesame Seeds Black sesame seeds add visual appeal.
For the Filling
  • 200 grams Sushi-Grade Tuna (diced) Alternatives include sushi-grade salmon or cooked shrimp.
  • 2 tablespoons Pickled Ginger (finely diced)
  • 2 tablespoons Scallions (chopped) Introduces freshness and mild flavor.
  • 1 tablespoon Soy Sauce-Wasabi Mixture Adjust wasabi to taste.
  • 3 tablespoons Spicy Chili Mayonnaise Substitute Greek yogurt for lighter variation.
  • to taste Daikon Sprouts Offers crunch and visual appeal.
  • to taste Masago Roe Adds umami flavor and texture.
  • to taste Bonito Flakes Adds umami flavor and rich texture.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Whisk
  • spatula
  • cone molds

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F). In a small saucepan, melt the butter and corn syrup over low heat until smooth. Remove from heat and whisk in miso paste, salt, pepper, and sesame oil until combined. Gradually sift in flour, powdered ginger, and sesame seeds until fully mixed.
  2. Spoon portions of the tuile mixture onto a Silpat-lined baking sheet, spacing them about 10 cm apart. Bake for 10-12 minutes or until edges are golden brown. Carefully shape hot tuiles around cone molds and cool completely.
  3. In a chilled mixing bowl, combine diced sushi-grade tuna, pickled ginger, and scallions. In another bowl, mix together soy sauce, wasabi, and spicy chili mayonnaise. Gently fold this mixture into the tuna until well combined.
  4. Once the tuiles are completely cooled, start assembling the cones by placing daikon sprouts and tuna tartare mixture into each cone. Garnish with scallions, masago roe, and bonito flakes.
  5. Serve immediately to maintain crispy texture. Arrange on a platter and enjoy.

Nutrition

Serving: 1coneCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

To keep tuiles crispy, store them separately from the filling. Mix filling just before serving for the best flavor and texture.

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