Tuna Ceviche Cones

Name: Tuna Ceviche Cones
Ingredients: Wonton skins; Nonstick vegetable spray; 1 cup diced shallots; All-purpose flour; Canola oil; 2 cups chopped fresh sushi grade tuna; 1 cup secret Thai marinade mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic; 1 cup chopped water chestnuts; 6 basil leaves, chopped; Wasabi Topika (Tobiko); Metal horns

11 ingredients

10 steps

Ingredients

Wonton skins
Nonstick vegetable spray
1 cup diced shallots
All-purpose flour
Canola oil
2 cups chopped fresh sushi grade tuna
1 cup secret Thai marinade mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic
1 cup chopped water chestnuts
6 basil leaves, chopped
Wasabi Topika (Tobiko)
Metal horns

Directions

1

Preheat the oven to 350 degrees F.
2

Cut wonton skins on a diagonal.
3

Spray skins and metal horns with nonstick spray.
4

Roll skins round horn and bake for 5 minutes.
5

Dredge the diced shallots in flour and deep-fry in canola oil until crispy.
6

Remove the shallots from the pan and put them on a paper towel to remove excess oil.
7

Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots.
8

Using a tablespoon, scoop tuna mixture into wonton cones.
9

Dip cones into wasabi topika.
10

Serve immediately.