Oscar Dish: Spicy Tuna Tartare In Sesame-Miso Cones

Spicy Tuna Tartare in Sesame-Miso Cones

Tuna Tartare Cones
Servings:Over 8
Difficulty: Difficult
Cook Time: min

This recipe was first created by Lee Hefter in 1995 at Granita. It's part of Wolfgang Puck's menu for the 2010 Governor's Ball on Oscar night.

-Recipe courtesy Wolfgang Puck Catering


  • For the Tartare:
  • 4 ounces #1 sushi-grade tuna, diced
  • 1 tablespoon pickled ginger, diced
  • 1 teaspoon scallions, chopped
  • 1 tablespoon soy sauce/wasabi mixture (see below)
  • 2 tablespoons Spicy Chili Mayonnaise (see below)
  • Masago roe, julienned bonito flake, and chopped pickled ginger for topping.
  • For the Soy Sauce/Wasabi Mixture:
  • 1/3 cup wasabi paste
  • 1 cup Japanese soy sauce
  • Water
  • For the Spicy Chili Mayonnaise:
  • 1 cup of good quality prepared mayonnaise
  • 1/3 cup plus 1/4 tablespoon chili sauce siaracha
  • 1/4 teaspoon sesame oil (preferably Kadoya brand)
  • For the Miso Cone:
  • 4 ounces (1/2 stick) butter
  • 1 cup corn syrup
  • 1/8 cup miso paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1/2 cup all-purpose flour
  • 1 tablespoon powdered ginger
  • 1/2 cup sesame seeds (1/4 cup black, 1/4 cup white)
  • Kitchen Equipment Needed:
  • Silpats
  • Cone Stand
  • Pastry Bag
  • Cooking Directions

    For the Cones:

    1. Preheat oven to 350 degrees F.

    2. In a medium saucepan, melt the butter together with the corn syrup. Do Not Boil.

    3. Remove from the heat and whisk in miso paste and sesame oil.

    4. Sift the flour, continuously stirring. Add the ginger and sesame seeds.

    5. Bake in the oven on Silpats (non-stick baking mats or sheets, CLICK HERE for more information) in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.

    6. Remove from the baking sheets and form into miniature cones.

    For the Soy Sauce/Wasabi Mixture:

    First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.

    For the Spicy Chili Mayonnaise:

    Mix together the mayonnaise, chili sauce siaracha and sesame oil.

    Assembly and Presentation:

    1. Mix together tartare ingredients. Place in plastic pastry bag.

    2. Place cones (about 20) in cone holder. Place 2 daikon sprouts in each cone while piping in the tartare mixture.

    3. Top with masago roe, julienne bonito flake, and chopped pickled ginger.

    Recipe Summary

    Main Ingredients: tuna, wasabi, soy sauce, mayonnaise

    Course: Dinner, Appetizer/Starter, Party Platter, Main Course

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