Tuna Tartare Cornet 🐟
Ingredients
For the wonton cornets
- 1 pack wonton skins
- 1 tbsp black sesame seeds
- 1 egg white, blended
- 12 horn molds
For the red onion filling
- 1 tbsp finely minced red onion
- 1/2 cup, creme fraiche
- Salt & pepper, to taste
For the tuna tartare
- 1 lb sashimi-grade ahi tuna
- 1 tbsp extra virgin olive oil
- 1 tsp minced shallots
- 2 tsp minced chives
- Maldon sea salt
For the garnish
- 1.75 oz jar, caviar
Preparation
Preheat oven to 375˚F.
Dice tuna, mince shallots, slice chives, toss gently in a bowl with olive oil, Maldon sea salt, and pepper. Set aside in refrigerator.
Combine creme fraiche, minced red onion, salt and pepper. Set aside in refrigerator.
Place wonton skin on a flat work surface, place the pointed end at one corner (if using square wontons) or at 7 o’clock (if using circular wontons), moisten the left vertical strip, then from the right, wrap the skin over the mold and roll towards the left. Brush the wonton skin with egg whites, then sprinkle with black sesame seeds.
Place the horn molds upside down on a baking sheet, bake for 5-10 minutes, or until golden. Gently twist the cornets off the molds, let cool.
Add creme fraiche filling to a piping bag. You can substitute a plastic bag with the tip cut off. Load the cornets with a small spoonful of tuna tartare, then a dollop of creme fraiche, then another spoonful of tartare. Top off with caviar.
David Uzzell
A deaf chef with Michelin experience, David brings restaurant-level techniques to home cooking through clear, accessible instruction. He also enjoys sneaking unexpected twists into classic recipes.
