Thursday, December 15, 2011

Spicy Tuna Tartare in Sesame Miso Cones





Every year my husband and I get together with our next door neighbours to watch the Academy Awards. It's a big event. In between the gorgeous gowns, tear-filled acceptance speeches, wardrobe changes, and surprise winners, we dress up like Hollywood stars and create our own award-winning culinary masterpieces. Each year our menu changes, but it always starts off with a bottle or two of champagne and some delectable hors d'oeuvres, as we watch the celebs make their way along the red carpet. And no one knows more about red-carpet style than Wolfgang Puck, who for almost twenty years, has been the official caterer of the Academy's post-Awards Governors Ball. 




Wolfgang Puck



One of the famous appetizers that he makes for the event each year are his signature Spicy Tuna Tartare in Sesame Miso Cones which are topped with Masago, shredded ginger, chopped scallions and micro greens served on Japanese 'temaki' trays. Enormously popular with Hollywood's elite, this spectacular hors d'oeuvre is guaranteed to be a show stopper any time of the year. Just don't forget the champagne dahling...






Wolfgang Puck's Spicy Tuna Tartare in Sesame Miso Cones
Makes 24 pieces

For the tuna tartare:
1/2 pound ahi tuna, small dice
1/2 cup minced green onions
1 tsp minced fresh ginger
1 tsp wasabi paste
1/2 tsp sesame oil
1/4 cup soy sauce
2 tbsp fresh lime juice

For the miso cones:
1/4 cup sesame seeds
1/2 cup granulated sugar
1 stick unsalted butter
1/3 cup light corn syrup
1/2 cup unsifted unbleached flour

For the garnish:
Tobiko eggs
Shredded picked ginger
Chopped chives


In a medium bowl, mix together the diced tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice until the tuna is well coated. Cover with plastic wrap and refrigerate while you make the cones.

Preheat the oven to 350ºF. In a mixmaster, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated.

Line a baking sheet with parchment paper and scoop small spoonfuls of the dough onto the baking sheet. Space them far apart as they will spread during baking. Bake 4-6 minutes until golden brown, watching carefully as they can burn quickly.

Remove from the oven and gently roll into cone shapes. Let them cool before placing a generous spoonful of tuna mix into each cone. Garnish with 1/2 teaspoon of tobiko, a little grated picked ginger and top with chopped chives. Serve immediately. 


Little chocolate 'Oscars' and smoked salmon on Oscar-shaped toasts!