AHI TUNA POKE CONE

My Cellar

Serves 12

MISO SESAME CONES:

¼ cup (60 ml) butter

½ cup (125 ml) corn syrup

1 tbsp (15 ml) miso paste

½ tbsp (7 ml) sesame oil

1 pinch each,salt and black pepper

¼ cup (60 ml) all-purpose flour, sifted

½ tbsp (7 ml) ground ginger

¼ cup (60 ml) black, white or mixed sesame seeds

AHI TUNA POKE:

¼ cup (60 ml) Japanese shoyu

½ tbsp (7 ml) sambal oelek

1 tsp (5 ml) wasabi

1 tsp (5 ml) sesame oil

2 garlic cloves, finely minced

1½-in (4 cm) piece ginger root, peeled and finely minced

3 green onions, thinly sliced

½ medium white or sweet onion, peeled and finely diced

1 lb (500 ml) ahi tuna, cut into ¼ -in (0.5 cm) dice

2 tbsp (30 ml) chopped dry-roasted macadamia nuts, optional

caviar, tobiko or masago, for garnish, optional, available at Asian supermarkets

Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat.
Melt butter and corn syrup in a medium-sized saucepan over medium heat, stirring until mixed together. Do not boil. Remove from heat and whisk in miso paste and sesame oil. While stirring continuously, add flour and mix until smooth. Stir in ginger and sesame seeds.
Drop in 1 tbsp (15 ml) portions on prepared baking sheet, spacing about 2 or 3-in (5 to 8 cm) apart, as they will spread. Bake 10 minutes, then remove from oven and cool slightly until firm enough to flip over, about 2 minutes. Bake one more minute.
Remove from oven, cool slightly until firm enough to handle and form into small cones while warm. If they start to get too hard to shape, return to oven to soften a bit. Once shaped, set on a rack to cool.
In a bowl, combine shoyu, sambal oelek, wasabi, sesame oil, garlic, ginger root, green onions and white onion. Add the ahi tuna and toss until well combined. Cover and refrigerate for an hour. To serve, fill cones with poke mixture and garnish with caviar, tobiko or masago.