Tuna Sashimi in Sesame Cones
- Yield: 30 pieces
- Sesame Cones:
- 2tablespoons white sesame seeds
- 2tablespoons black sesame seeds
- 1 1/2teaspoons ground ginger
- 1/2teaspoon salt
- 1/4cup (1/2 stick) unsalted butter
- 1/2cup light corn syrup
- 1/2cup all-purpose flour, sifted
- Tuna Sashimi Filling:
- 2tablespoons mayonnaise
- 1/2teaspoon sriracha hot chili sauce
- 1teaspoon sesame oil
- 1teaspoon wasabi (optional)
- 8ounces sushi-grade tuna, diced
- 1teaspoon chopped pickled ginger
- 1teaspoon chopped scallion
- To prepare the sesame cones. Mix the white sesame sees, black sesame seeds, ginger and salt in a medium bowl. Combine the butter with the corn syrup in a medium skillet and heat until the butter melts; do not allow the mixture to boil. Remove from the heat and add the flour and sesame seed mixture all at once, stirring to mix well.
- Drop the mixture 1/2 teaspoon at a time on a nonstick baking mat, allowing six to a mat. Bake at 350F until light brown, baking only one mat at a time. Cool slightly and form quickly into cones with your fingers. Cool to room temperature. Repeat with the remaining sesame batter.
- To prepare the Tuna Sashimi Filling. Combine the mayonnaise, chili sauce, sesame oil and wasabi in a small bowl. Add the tuna, pickled ginger and scallion and mix gently. Chill until serving time.
Recipe reprinted with permission from Nancy Wood Moorman’s To Many Cooks, More Memorable Meals (San Antonio, Tx., 2007).