Tuna Sashimi in Sesame Cones
- Yield 30 pieces
Sesame cones are a variation of French lace cookies and give this tuna salad lots of appeal.
- Sesame Cones:
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup light corn syrup
- 1/2 cup all-purpose flour, sifted
- Tuna Sashimi Filling:
- 2 tablespoons mayonnaise
- 1/2 teaspoon sriracha hot chili sauce
- 1 teaspoon sesame oil
- 1 teaspoon wasabi (optional)
- 8 ounces sushi-grade tuna, diced
- 1 teaspoon chopped pickled ginger
- 1 teaspoon 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).