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Spicy Tuna "king Cones" Recipe

Name: TAO Uptowns Spicy Tuna "King Cones" Recipe
Cook time: 35 min
Total time: 35 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 1 cups sushi-grade tuna (finely diced); 3 tbs mayonnaise (preferably Japanese kewpie); 1 tbs sriracha; 1 tsp soy sauce; 1 tsp sesame oil; 2 tbs green onions (thinly sliced); 1 tsp toasted sesame seeds; 1 tsp lime juice; 1 tsp kosher salt; 0.25 tsp black pepper; 12 each mini crispy wonton or taco cones (store-bought or homemade); 1 each avocado (ripe, sliced or diced); 0.5 each cucumber (julienned, optional); 0.5 cups microgreens or shredded lettuce; 2 tsp tobiko or masago (flying fish or capelin roe, optional); 2 tbs pickled ginger (thin strips, optional); 12 each cilantro leaves (for garnish, optional); 2 each lime wedges (for serving); 0.25 cups mayonnaise; 1 tsp sriracha; 0.5 tsp soy sauce; 0.5 tsp lime juice

Inspired by TAO Uptown

Time35m

Serves12

Make Spicy Tuna "king Cones" Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Filling

1 cups sushi-grade tuna (finely diced)

3 tbs mayonnaise (preferably Japanese kewpie)

1 tbs sriracha

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

2 tbs green onions (thinly sliced)

1 tsp toasted sesame seeds

1 tsp ReaLime juice

1 tsp kosher salt

1/4 tsp black pepper

Cone Shells & Assembly

12 each mini crispy wonton or taco cones (store-bought or homemade)

1 each avocado (ripe, sliced or diced)

1/2 each cucumber (julienned, optional)

1/2 cups microgreens or shredded lettuce

2 tsp tobiko or masago (flying fish or capelin roe, optional)

2 tbs pickled ginger (thin strips, optional)

12 each cilantro leaves (for garnish, optional)

2 each Lime wedges (for serving)

Spicy Aioli Drizzle

1/4 cups Mayonnaise

1 tsp sriracha

1/2 tsp Aged soy sauce

1/2 tsp ReaLime juice

Method

Tuna Filling

Prepare Tuna

Pat the sushi-grade tuna dry with paper towels and finely dice into small, uniform pieces (about 1/4-inch). Place diced tuna in a medium bowl.

Add mayonnaise (3 tbs), sriracha (1 tbs), soy sauce (1 tsp), sesame oil (1 tsp) and lime juice (1 tsp) to the bowl with tuna. Stir gently until evenly coated.

Fold in thinly sliced green onions (2 tbs) and toasted sesame seeds (1 tsp). Season with kosher salt (1 tsp) and black pepper (1/4 tsp) to taste, mixing gently. Taste and adjust heat or salt if desired. Refrigerate for 10–15 minutes to meld flavors, but keep chilled until assembly.

Spicy Aioli Drizzle

Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp soy sauce and 1/2 tsp lime juice in a small bowl until smooth. Transfer to a squeeze bottle or small piping bag for easy drizzling. Taste and adjust heat or acidity if needed.

Cone Shells & Assembly

If using store-bought cones, check for cracks. If making homemade, bake or fry small wonton wrappers shaped into cones and let cool completely before filling.

Prepare the produce: slice or dice the avocado, julienne the cucumber, and rinse/dry microgreens or lettuce. Have tobiko/masago, pickled ginger, cilantro and lime wedges ready on a tray.

To assemble each cone: place a small bed of microgreens or shredded lettuce into the bottom of a cone (about 1 teaspoon). Add 1–2 small pieces of avocado or a few diced pieces to provide a creamy base.

Spoon approximately 2 level tablespoons (about 2 tablespoons = ~30 g) of the chilled spicy tuna mixture into each cone, packing gently but not overfilling. For 12 cones this uses about 24 tablespoons (approx 1 cup) of tuna mixture.

Drizzle the prepared spicy aioli over each filled cone (use squeeze bottle for thin lines). If using, dot or sprinkle about 1/8 teaspoon tobiko/masago on top of each cone and add a small strip of pickled ginger for contrast.

Garnish each cone with a cilantro leaf and a small grind of black pepper if desired. Arrange cones upright on a serving tray (use a cone holder or a bed of rice/greens to stabilize). Serve immediately with lime wedges on the side.