This recipe is adapted from the Wolfgang Puck recipe I had at the Taste of the Nation for many years. I made it substituting gluten free ingredients for soy sauce and flour.

For the tartare:
1/2 pound ahi tuna, diced small
1/2 cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
1/2 teaspoon sesame oil
1/4 cup soy sauce (can substitute gluten free or Bragg’s liquid aminos)
2 tablespoons lime juice

For the miso cones:
1/4 cup sesame seeds
1/2 cup granulated sugar
1 stick (4 ounces) unsalted butter
1/3 cup light corn syrup
1/2 cup unbleached flour (I substituted a gluten free all-purpose flour)

Garnish suggestions:
daikon sprouts
roe
pickled ginger

In a medium sized bowl, whisk together the green onions, ginger, wasabi paste, sesame oil, soy sauce and lime juice. Add the tuna either by pouring the mixture over top or stirring the tuna in. Stir together until tuna is well coated. Cover and store in fridge to keep cool.

Preheat the oven to 350 degrees. Using a stand or hand mixer, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated.

Line a baking sheet with parchment paper. Scoop small, teaspoon sized spoonfuls of dough onto the baking sheet. Space them far apart as they will spread during baking.

Bake for 4 to 6 minutes until golden brown. Note: I needed to bake mine a little longer, but make sure you don’t go too long!

Remove from oven and roll into cone shapes.

Spoon the chilled tuna tartare into each cone. Add a little garnish if you like too! Serve immediately.

Originally published in “An Amuse-Bouche In Three Bites, If You’re Lucky”