Recipe courtesy of Robbins Wolfe Eventeurs
Tuna Ceviche Cones
- Level: Intermediate
- Yield: 24 cones
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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)
Directions
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.