Wolfgang Puck's Spicy Tuna Tartare in Sesame Miso Cones
From "Chef's Table"
Preheat oven to 350 degrees F.
In a medium saucepan, melt the butter together with the corn syrup. Be very careful not to let it boil. Remove from the heat and whisk in miso paste, salt, pepper, and sesame oil. Sift in the flour, stirring continuously. Add the ginger and sesame seeds.
Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.
Remove from the baking sheets and form into miniature cones.
In a stainless steel bowl mix the diced sushi grade tuna, pickled ginger, chopped scallions with the soy/wasabi mix and spicy chili mayonnaise. Keep on ice.
Place daikon sprouts inside the cones, stem side first. Spoon tuna mix inside cone. To garnish, place sliced green onions, massago roe, chopped pickled ginger, a drop of soy/wasabi mix and bonito flakes on top of tuna and serve immediately.
Soy Sauce/Wasabi Mixture made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.
Spicy Chile Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon Sriracha hot chile sauce, and 1/4 teaspoon sesame oil (Kadoya brand), all mixed together.
*Wolfgang Puck, 2002