INGREDIENTS:
FOR THE CONES
FOR THE CONES
- 1 cup + 2 Tbsp all purpose flour
- 4 tsp sugar
- 2/3 tsp salt
- ½ cup unsalted butter, softened
- 2 large egg whites
- 2 Tbsp sesame seeds
- 4 metal cream horn molds
- 1 lb sushi grade tuna, ¼" dice
- 2 tsp finely grated ginger
- 2/3 cup finely diced seeded cucumber
- 2 Tbsp chopped chives
- 2 tsp light soy
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2/3 tsp kosher salt
- Sesame seeds and chopped chives to garnish
DIRECTIONS:
FOR THE CONES
FOR THE CONES
- Preheat oven to 400°F.
- In a small bowl mix flour, sugar, and salt.
- In a food processor pulse the egg whites until foamy.
- Add flour mixture and process to combine.
- Add a few Tbsp of butter at a time, processing well after each addition.
- Create the beginning of a cone mold cutting a 4” wide circular piece of plastic stencil.
- On parchment paper use an offset spatula to spread thin rounds of batter using stencil.
- Space 1 ½" apart. Place on baking sheet.
- Sprinkle lightly with sesame seeds. Bake 4-5 min until edges begin to brown.
- Remove from oven, flip over, mold tightly around cone mold, place seam side down, repeat.
- Double up baking sheets and bake another 3-4 min until golden and firm.
- Cool 1 min, carefully unmold and set aside.
- Wipe pan clean, cool completely and repeat.
- FOR THE TARTARE
- Combine all ingredients except garnishes.
- Refrigerate, covered, 30 min, up to 2 hrs.
- Divide tartare between cones, garnish with sesame seeds, chopped chives and enjoy!
- Serve the tartare on store bought rice crackers or crostini if pressed for time.
- Use sushi grade salmon instead of tuna.
