Tuna Tartare in Miso Cones

This delightful appetizer combines fresh, buttery tuna tartare with the umami richness of miso in crisp, golden cones. Perfect for a sophisticated gathering, this dish is as visually striking as it is flavorful. The balance of textures and flavors creates an unforgettable bite-sized indulgence.

Ingredients

For the Tuna Tartare:

200g sushi-grade tuna, finely diced
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp grated fresh ginger
1 tbsp finely chopped scallions
1 tsp sesame seeds (toasted, optional)
1/2 tsp chili flakes or a dash of Sriracha (optional)
Salt to taste

For the Miso Cones:

1 cup all-purpose flour
1/4 cup miso paste (white or yellow)
1/2 cup water
1 egg white
1 tbsp sugar
1 tbsp unsalted butter, melted

For Garnish:

Microgreens or thinly sliced scallions
Sesame seeds
Wasabi or yuzu mayonnaise (optional)

Directions

Step 1: Make the Tuna Tartare

In a bowl, mix the soy sauce, sesame oil, rice vinegar, ginger, scallions, sesame seeds, and chili flakes (if using).
Gently fold in the diced tuna, ensuring it’s evenly coated.
Season with salt to taste and refrigerate until ready to serve.

Step 2: Prepare the Miso Cones

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, miso paste, water, egg white, sugar, and melted butter until smooth.
Spoon small dollops of batter onto the prepared sheet and spread into thin circles (about 3 inches in diameter).
Bake for 5–7 minutes or until the edges are golden brown.
While still warm, carefully shape the circles into cones by wrapping them around a cone-shaped mold or improvising with rolled foil. Let cool and harden.

Step 3: Assemble the Miso Cones

Fill each cooled cone with a spoonful of the prepared tuna tartare.
Top with a garnish of microgreens, sesame seeds, or a dot of wasabi or yuzu mayonnaise for an extra zing.

Step 4: Serve