AWARD WINNING DELIGHTS

Every Oscar night, chef Wolfgang Puck presents his culinary creations at the prestigious Governors Ball. Now you can try them, too!

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SPICY TUNA TARTARE IN SESAME MISO CONES

Makes about 20 cones

INGREDIENTS

Sesame Miso Cones

• 4 oz butter

• 1 cup corn syrup

• 1/8 cup miso paste

• ¼ tsp salt

• ¼ tsp black pepper

• 1 tbsp sesame oil

• ½ cup all-purpose flour

• 1 tbsp powdered ginger

• ½ cup sesame seeds

(¼ cup black, ¼ cup white)

Spicy Tuna Tartare

• 1/3 cup wasabi paste

• 1 cup soy sauce

• 1 cup mayonnaise

• 1/3 cup sriracha sauce

• ¼ tsp sesame oil

• 4 oz diced #1 sushi-grade tuna

• 1 tbsp diced pickled ginger

• 1 tsp chopped green onions

Garnish

• daikon sprouts

• masago roe

• pickled ginger, chopped

• bonito flakes

1. Preheat the oven to 350° F.

2. To make the wasabi mixture for the tartare, mix the wasabi paste with a little water, then add the soy sauce. Be sure to shake or mix before every use. Set aside.

3. To make the spicy chili mayo for the tartare, combine the mayo, sriracha and sesame oil. Set aside.

4. To make the sesame miso cones, melt the butter together with the corn syrup in a medium saucepan. Be very careful not to let it boil. Remove from the heat and whisk in the miso paste, salt, pepper and sesame oil. Sift in the flour, stirring continuously. Add the ginger and sesame seeds.

5. Bake in the preheated oven on non-stick baking mats in 1 tbsp portions for 10 minutes, then flip and bake for another 2 minutes.

Remove from the baking mats and form into miniature cones.

6. To make the spicy tuna tartare, combine the diced tuna, diced pickled ginger, green onions, 1 tbsp of the wasabi mixture and 2 tbsp of the spicy chili mayo.