Name: Balboa Cafes AHI TUNA CONES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade ahi tuna; 3 tbs Japanese mayonnaise (Kewpie); 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp Sriracha; 2 tbsp green onion (thinly sliced); 1 tbs fresh lime juice; 1 tsp toasted sesame seeds; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cup cucumber (seeded and finely diced); 1 each avocado (ripe, small dice); 0.25 cup shredded carrot; 3 each radish (thinly sliced); 0.5 cup crispy wonton strips or fried onions; 12 each mini crispy taco/cone shells (store-bought or homemade wonton cones); 0.25 cup microgreens or cilantro; 2 tbsp pickled ginger (optional); 2 tsp extra soy sauce or ponzu (for drizzling); 2 tsp spicy mayo (for drizzle; mix mayo and Sriracha 1:1)

Method

Tuna Filling

Prep tuna

Trim any sinew from the sushi-grade ahi tuna and pat it dry with paper towels. Using a sharp knife, dice the tuna into small 1/4-inch cubes. Place diced tuna in a medium mixing bowl.

Make dressing and combine

In a small bowl combine Japanese mayonnaise, soy sauce, sesame oil, Sriracha, lime juice, toasted sesame seeds, kosher salt, and black pepper. Stir until smooth. Pour dressing over the diced tuna and gently fold to coat evenly without mashing the fish. Fold in the thinly sliced green onion.

Chill briefly

Cover the bowl and refrigerate the dressed tuna for 10–15 minutes to let flavors meld while you prepare other components. Do not chill longer than 30 minutes to preserve texture.

Vegetable & Crunch

Prepare the vegetables: seed and finely dice the cucumber, dice the avocado into small cubes and toss them lightly with a pinch of salt and a few drops of lime juice to prevent browning. Thinly slice radish and shred carrot if not already shredded.

Combine crunchy element: place the crispy wonton strips or fried onions in a small bowl and set aside. These will be added to each cone at assembly for texture contrast.

Cones & Garnish

Warm cones (optional): If using store-bought crispy cones or wonton cones, warm them in a 300°F (150°C) oven for 3–4 minutes to make them extra crisp. Let cool before filling.

Assemble cones

Using a small spoon, place a small layer (about 1 teaspoon) of diced cucumber into the bottom of each cone to create a moisture buffer. Add 1 teaspoon shredded carrot and 1–2 small cubes of avocado. Top with approximately 1 to 1.25 tablespoons of the dressed ahi tuna (adjust to fit cone size). Finish with a pinch of crispy wonton strips, a few microgreens or a small cilantro sprig, and a thin radish slice.

Garnish and sauces: Drizzle each assembled cone with a few drops of extra soy sauce or ponzu and a light drizzle of spicy mayo. Optionally place a small sliver of pickled ginger next to or on top of each cone for palate contrast.

Serve immediately: Arrange cones on a serving platter so they stand upright (use a cone holder or halved ice cube tray). Serve within 10 minutes of assembly so cones remain crispy. Provide extra soy/ponzu and spicy mayo on the side.

Ahi Tuna Cones Recipe