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.
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