Fresh Tuna Tartar Cone Recipe

Prepare tuna

Keep the ahi tuna well chilled until just before cutting. Using a very sharp knife, trim away any sinew and cut the tuna into even small dice (about 1/4 inch). Place diced tuna in a chilled bowl.

Combine aromatics

To the bowl with tuna add minced shallot, sliced scallions, grated ginger, and chopped cilantro (if using). Toss gently to combine.

Dress the tartar

Whisk together soy sauce, sesame oil, fresh lime juice, kosher salt and black pepper in a small cup or bowl. Pour dressing over the tuna mixture and fold gently until evenly coated. If using avocado, gently fold diced avocado in at the end to avoid mashing. Taste and adjust seasoning — add a touch more soy for saltiness or lime for brightness. Chill 5–10 minutes while preparing aioli and cones, but do not let tuna sit for more than 30 minutes before serving.

In a small bowl combine mayonnaise, wasabi paste, lime juice, toasted sesame oil, and honey (if using). Whisk until smooth and emulsified. Season with sea salt to taste. Adjust wasabi level: add more paste for more heat, or thin with 1–2 teaspoons water or lime juice if needed for piping/ drizzling consistency.

Prepare cones

If using store-bought wonton cones or tart shells, warm them briefly in a 300°F (150°C) oven for 3–4 minutes to make them crisp. If using fresh cucumber ribbons, line the inside of each cone with a thin cucumber ribbon to add a fresh crunch and to protect delicate shells from moisture.

Fill cones

Using a small spoon or a 1-tablespoon cookie scoop, fill each cone about three-quarters full with the dressed tuna tartar. Be gentle to keep the cubes intact for texture contrast.

Finish & garnish

Pipe or dot about 1/2 teaspoon of wasabi aioli on top of each filled cone. Add approximately 1/4 teaspoon of tobiko to crown each cone. Garnish each with a microgreen or a small cilantro sprig. Serve immediately with lime wedges on the side.

Serving note

Serve within 15 minutes of assembly to keep cones crisp. Provide extra wasabi aioli and lime wedges on the side. Refrigerate any leftover tuna tartar, covered, and consume within 24 hours.