Tuna Cones Recipe

Prepare tuna

Open and drain the canned tuna thoroughly. Transfer tuna to a medium mixing bowl and flake with a fork until mostly broken up but still slightly chunky.

Add the softened cream cheese, mayonnaise, Dijon mustard, and lemon juice to the bowl. Use a fork or small whisk to blend until smooth and creamy but still spreadable. Avoid over-beating; you want some texture from the tuna.

Stir in the minced shallot, chopped capers, and 2 tablespoons finely snipped chives. Season with salt and black pepper. Taste and adjust seasoning — add a little more lemon or salt if needed.

If the mixture feels too thick to pipe, loosen with 1 teaspoon of milk or additional mayonnaise until it reaches a pipeable consistency. Transfer the tuna filling to a piping bag fitted with a medium round or star tip (or use a small zip-top bag with a corner snipped).

Arrange the mini cones upright in a shallow bowl, an inverted muffin tin, or a cone stand so they won't tip over during filling.

Pipe or spoon about 1 tablespoon of tuna filling into each cone, filling to just below the rim so the filling sits neatly without spilling. For a more generous portion use 1.25 tablespoons per cone.

Garnish each filled cone with a small snip of chive laid across the top, a tiny sprinkle of lemon zest if using, and a microgreen or dill sprig for color and freshness. For a refined look, insert a single chive stem vertically into the filling so it peeks out like a decorative stem.

Place filled cones on a serving platter and chill for at least 10 minutes if possible to let flavors meld. Serve chilled or at cool-room temperature.