Spicy tuna tartare in sesame miso cones

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Ingredients

For the miso tuile cones:
115 g butter
250 ml corn syrup
1/8 cup miso paste
1/4 t salt
1/4 t black pepper
1 T sesame oil
1/2 cup all-purpose flour
1 T powdered ginger
1/2 cup equal amount black and white sesame seeds
For the tuna tartare:
115 g sushi grade tuna
1 T diced pickled ginger
1 t spring onions, chopped finely (reserve half for garnish)
1 T soy/wasabi mixture (see cooking instructions)
2 T chili mayonnaise (see cooking instructions)
For the garnish (per cone):
4 pieces daikon, radish or mustard seed sprouts
1/2 t masago roe (orange sushi caviar)
pinch pickled ginger, chopped
pinch bonito (fish) flakes – optional

Cooking Instructions

To make the miso cones
Preheat oven to 180° .
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 (non-stick silicon baking mats or use wax paper on a regular baking sheet) 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.
To make the tuna tartare mix
In a stainless steel bowl mix the diced sushi grade tuna, pickled ginger, chopped spring onion with the soy/wasabi mix and spicy chili mayonnaise (see below). Keep on ice.
Place 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 fish flakes on top of tuna and serve immediately.
For the soy sauce/wasabi mixture:
First, mix 1/3 cup wasabi paste with a little water, then mix with 1 cup Japanese soy saucesoy sauce. Be sure to shake or mix before every use.
For the spicy chili mayonnaise:
Mix together 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon hot chili sauce, and 1/4 teaspoon sesame oil.
Cook's note: this recipe, originally created by chef Lee Hefter in 1995 at Granita, will feature on the Governer's Ball menu, the event that takes place each year after the Academy Awards ceremony.