A few years ago I had absolutely amazing tuna tartare in miso-sweet cones. My husband and I were celebrating our anniversary in a fantastic restaurant called Spago’s and we both kept drooling just thinking about it for weeks after. I tried to find a good recipe for these miso-sweet cones and I still haven’t found one that is both simple and not too sinfully sweet or buttery. I tried so many recipes found on the web to reproduce these cones, but they were either too sweet, too thick to roll or just didn’t taste right. It was a sad day at the office ?…. Then, I remembered that I still had some Wonton wrappers leftovers from my Double-Layer Crunchy-Soft Cups recipe. They are so easy to manipulate and they taste pretty neutral, so it seemed like a great way to start! So I decided to brush 12 Wonton wrappers with a mixture of butter, maple syrup, miso paste and sesame seeds. Then, I simply put them in a mini muffin tin and baked them at 350 degrees for about 10 minutes and… It worked! These little cups are wonderfully crispy and light, with just the right sweetness and nuttiness from the seeds to complement the tuna tartare perfectly! And don’t they look ADORABLE? ?
The tuna tartare is very simple and a little bit spicy. The only challenge here is to have really fresh (sushi-grade) tuna. Then you only add a few ingredients and it’s ready to be stuffed into those super cute little cones! I simply decorated with a slice of avocado and some shaved daïkon radish.
I just think this appetizer looks so classy!
I like to serve them with a drizzle of unagi sauce (A soy-based, sweet and flavourful sauce. You can buy it or make it at home by mixing together 1/4 cup soy sauce, 1/4 cup Mirin, 2 1/2 tbsp sugar and 2 tbsp sake, bringing to a boil and then simmer for about 20 minutes. Let cool down before using).
Tuna tartare in crispy sweet Wonton cups
Beautiful, delicious, crispy and fun! This is the perfect appetizer or hors d'oeuvre for a festive dinner!
Write a review
For the tuna tartare
- - 1/2 lb sushi-grade fresh tuna, chopped into small pieces
- - 1/4 cup chives finely chopped
- - 1tbsp mayo
- - 1 tsp toasted sesame oil
- - 1 tbsp Sriracha
- - 1 tbsp soy sauce
- - 1/2 avocado thinly sliced and halved
- - Daikon radish shavings for decoration - Optional- (I used my spiralizer to get small strands, but you could also shave it thinly with a sparing knife)
For the cups
- - 12 Wonton wrappers, thawed
- - 2 tbsp melted butter
- - 2 tbsp maple syrup
- - 1 tsp miso paste
- - 1 tbsp toasted sesame seeds
- *1 tbsp Unagi sauce for serving
- For the tuna tartare, mix all the ingredients together in a bowl and refrigerate until ready to use.
- For the cups, mix all the ingredients except the wonton wrappers and mix well (you might need to pop the mixture in the microwave for a few seconds to make sure that the miso paste is well dissolved).
- Brush the Wonton wrappers lightly with the mixture on both sides and place them in a 12-mini muffin tin previously sprayed with cooking oil.
- Bake in oven for about 10 minutes (watch them closely as they can burn very fast).
- When ready to serve, stuff each cups with about 1 tbsp of the tuna tartare mix. Insert a sliver of avocado in each cones and top with shaved daikon radish (optional). Drizzle with Unagi sauce* (and spicy mayo if you so desire!)
- *For the Unagi sauce, it can be found in most Asian grocery stores or can easily be homemade as indicated in my post above.