Tuna & Caviar Cones Recipe

Prepare filling base

In a small bowl, combine the softened cream cheese, sour cream, lemon juice, lemon zest, salt, and black pepper. Whisk until smooth and slightly airy. Taste and adjust seasoning — the base should be tangy and spreadable but not overly salty.

Transfer the base to a piping bag fitted with a medium round tip (or use a zip-top bag and snip a corner). Pipe about 1 teaspoon of the cream cheese base into the bottom of each mini cone to create a stable, non-absorbing layer.

Mix tuna tartare

Place the finely diced sushi-grade tuna in a chilled bowl. Add the mayonnaise, Dijon mustard, minced shallot, chopped capers, and snipped chives. Season with sea salt and black pepper. Gently fold the ingredients until evenly combined — do not overwork the tuna to keep texture intact.

Taste a small amount and adjust acidity or seasoning with a few drops of lemon juice or a pinch more salt if needed. Spoon the tuna mixture into a clean piping bag (use a round tip) for precise filling.

Pipe approximately 1 to 1 1/4 tablespoons of the tuna mixture into each cone, building a neat, slightly domed top. Leave a small hollow at the peak (about 1/4 teaspoon) for the caviar to sit.

Top with caviar and garnish

Using a tiny spoon (or a mother-of-pearl spoon if available), place about 1/8 to 1/4 teaspoon of Ossetra caviar into the hollow atop each tuna-filled cone. Be gentle — caviar is delicate and best served chilled.

Garnish each cone with 2–3 chive tips or a small pinch of microgreens. Optionally, zest a little extra lemon over the cones for brightness.

Arrange the cones upright on a serving tray (use a cone holder or a shallow bed of coarse salt to stabilize). Serve immediately with lemon wedges on the side. Advise guests to squeeze a tiny drop of lemon onto the caviar if desired — but not to overwhelm it.