Wolfgang Puck's Spicy Tuna Cones. Credit: Wolfgang Puck Catering

Spicy Tuna Tartare in Sesame Miso Cones by Chef Wolfgang Puck

Name: Spicy Tuna Tartare in Sesame Miso Cones by Chef Wolfgang Puck
Prep time: 30 s
Cook time: 12 s
Total time: 42 s
Yield: 1
Cuisine: Japanese
Ingredients: FOR THE MISO TUILE CONES; Butter; Corn syrup; Miso paste; Salt; Black pepper; Sesame oil; All-purpose flour; Powdered ginger; Black and white sesame seeds; FOR THE TARTARE; #1 sushi-grade tuna; Pickled ginger; Scallions; Soy sauce/Wasabi mixture; Spicy chili mayonnaise; FOR THE GARNISH; Daikon sprouts; Massago roe; Pickled ginger; Bonito flakes; FOR THE SOY SAUCE-WASABI MIXTURE; Wasabi paste; Japanese soy sauce; Water; FOR THE SPICY CHILI MAYONNAISE; Prepared mayonnaise; Sriracha; Sesame oil

24 Feb 2025

Wolfgang Puck

Chef

Difficulty

Intermediate

Total Time

42MIN

Cuisine

Japanese

Ingredients

FOR THE MISO TUILE CONES

Butter: 4 oz (1/2 stick)

Corn syrup: 1 cup

Miso paste: 1/8 cup

Salt: 1/4 tsp

Black pepper: 1/4 tsp

Sesame oil: 1 tbsp

All-purpose flour: 1/2 cup

Powdered ginger: 1 tbsp

Black and white sesame seeds: 1/4 each

FOR THE TARTARE

#1 sushi-grade tuna: 4 oz (diced)

Pickled ginger: 1 tbsp (diced)

Scallions: 1 tsp (chopped)

Soy sauce/Wasabi mixture: 1 tbsp (see below)

Spicy chili mayonnaise: 2 tbsp (see below)

FOR THE GARNISH

Daikon sprouts

Massago roe

Pickled ginger: (chopped)

Bonito flakes

FOR THE SOY SAUCE-WASABI MIXTURE

Wasabi paste: 1/3 cup

Japanese soy sauce: 1 cup

Water: mix with a dash of water

FOR THE SPICY CHILI MAYONNAISE

Prepared mayonnaise: 1 cup

Sriracha: 1/3 cup + 1/4 tbsp

Sesame oil: 1/4 tsp

A signature Wolfgang Puck Oscars dish, this spicy tuna tartare is served in delicate sesame miso cones, combining bold flavors with an elegant bite.

How to make Spicy Tuna Tartare in Sesame Miso Cones

01.

Prepare the Miso Tuile Cones

Preheat oven to 350°F.
In a medium saucepan, melt the butter with the corn syrup, being careful not to let it boil.
Remove from heat and whisk in miso paste, salt, pepper, and sesame oil.
Sift in the flour while stirring continuously, then add the ginger and sesame seeds.
On Silpat-lined baking sheets, drop 1 tbsp portions of batter.
Bake for 10 minutes, then turn and bake for another 2 minutes.
Remove from the baking sheets and quickly shape into miniature cones.

Chef's Tip

To simplify, skip the sesame cone and serve the tartare on store-bought crackers. Garnishes can also be omitted for a more straightforward presentation.

02.

Assemble the Tartare

Mix the wasabi paste with a little water, then combine with soy sauce. Stir or shake before each use.
Mix all the spicy chili mayonnaise ingredients until smooth.
In a bowl, mix diced tuna, pickled ginger, scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise until well combined.

03.

Assemble the Dish

Place daikon sprouts inside the cones, stem side first.
Spoon the tuna mixture inside each cone.
Garnish with sliced green onions, massago roe, chopped pickled ginger, a drop of Soy Sauce-Wasabi Mixture, and bonito flakes.
Serve immediately.

Wolfgang Puck

24 Feb 2025

Los Angeles

Home Cooking

The Chef

Born in Austria, Puck developed a passion for cooking under the guidance of his mother, a professional chef. He trained in some of France’s top kitchens, including Maxim’s in Paris and L’Oustau de Baumanière in Provence, before moving to the U.S. in the early 1970s. After gaining recognition as chef at Ma Maison in Los Angeles, he launched his first restaurant, Spago, in 1982. The innovative menu—including his now-legendary smoked salmon pizza—helped define California cuisine, earning Puck multiple James Beard Awards and international acclaim.

Over the years, his restaurant empire has expanded to include Chinois on Main, CUT, and numerous other concepts across the U.S. and beyond. His influence extends far beyond fine dining—Puck was among the first celebrity chefs to bring high-end cuisine to Las Vegas, helping transform it into a premier dining destination.

Beyond restaurants, Puck’s impact on the food world is immense. His catering company has been the official provider for the Oscars’ Governors Ball for more than 30 years, serving A-list guests dishes that range from luxurious Miyazaki beef to comforting chicken pot pie. His global brand includes cookbooks, TV appearances, and a product line spanning cookware and gourmet foods.

From pioneering fusion cuisine to setting the gold standard for celebrity chefs, Wolfgang Puck remains one of the most influential figures in modern gastronomy.

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