Tuna Ceviche Cones

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
24 cones
Level:
Intermediate

Ingredients
  • 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
Directions

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.


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