- 12 wonton wrappers
- 4 Tbsp. butter, clarified per instructions
- 12 cone shaped paper cups, unwaxed
- 6 ounces sushi grade tuna, chopped into small pieces
- 2 scallions, minced
- 1/4 cup cucumber, peeled, seeded and chopped fine
- 1 Tbsp. fresh cilantro, chopped fine
- 1 Tbsp. light sesame oil
- 1 Tbsp. soy sauce
- 1 tsp. chili oil
- 1 jalapeño, seeded and chopped fine
- 1 small ripe avocado
- 1 fresh lime, squeezed
Adjust oven rack to lower third of oven. Preheat oven to 350°F.
Place paper cups on a baking sheet with points facing up. Brush each wonton wrapper with clarified butter on both sides. Drape wonton wrappers around cups to form cones, making sure to press seams together. You can pick up cups and place your fingers inside to apply pressure to seal seams. If necessary, twist wonton dough to secure the point of the cone.
Bake cones for 7 to 8 minutes, turning sheet pan once after 4 minutes, until golden brown and crispy. Watch cones carefully as they burn easily. If cones do not brown evenly, lower oven to 325°F and lengthen cooking time to 10-12 min. Allow cones to cool and remove from forms.
For the tuna tartare: Place all ingredients except avocado and lime in a glass bowl. Mix, cover with plastic wrap, and place in refrigerator for one hour to chill, which allows the flavors to come together.
When ready to serve, peel, pit and chop the avocado. Remove the tuna mix from the refrigerator and stir in avocado and lime juice. To serve, fill each wonton cone 3/4 full with tuna tartare mixture. Place the cones on a platter and include a few lime wedges so your guests can squeeze and get a fresh burst of flavor before they pop them in their mouths.
Prep Time: 5-10 minutes
Inactive Prep Time: 1 hour
Cook Time: 0 minutes
This recipe may appear slightly modified from what you've seen on television.