Recipe courtesy of Robbins Wolfe Eventeurs

Tuna Ceviche Cones

  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 24 cones
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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
  1. Preheat the oven to 350 degrees F.
  2. 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.

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