Spicy Tuna Tartare in Sesame Miso Cones
Wolfgang Puck first served spicy tuna tartare at his Los Angeles restaurant Spago in 1998 and it’s become one of his signature dishes. Seasoned with soy sauce, wasabi, Sriracha and mayonnaise, the tuna gets tucked into savory-sweet cones to serve at the annual post-Oscars Governors Ball party, which Wolfgang Puck has catered since 1994. They can also be successfully made at home for your Oscars watch party. The cones are delicate, made from a tuile batter that needs to be quickly shaped onto a cone mold right out of the oven before it firms and crisps. If you don’t have cone molds, you can also shape them into cups over an inverted mini muffin tin, or bypass them entirely for store-bought crackers. You can watch Wolfgang Puck make a version of this recipe here. The New York Times
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