Tuna Ceviche Cones
- Wonton skins
- Nonstick vegetable spray
- 1 cup diced shallots
- All-purpose flour
- Canola oil
- 2 cups chopped fresh sushi grade tuna
- 1 cup secret Thai marinade mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic
- 1 cup chopped water chestnuts
- 6 basil leaves, chopped
- Wasabi Topika (Tobiko)
- Special Equipment:
- Metal horns
Preheat the oven to 350 degrees F.
Cut wonton skins on a diagonal. Spray skins and metal horns with nonstick spray. Roll skins round horn and bake for 5 minutes. Dredge the diced shallots in flour and deep-fry in canola oil until crispy. Remove the shallots from the pan and put them on a paper towel to remove excess oil. Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip cones into wasabi topika. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Robbins Wolfe Eventeurs