Tuna Tartare In Wonton Cones

• 4 ounces fresh tuna
• 1 tablespoon scallions thinly cut diagonal
• 1/4 teaspoon toasted sesame oil
• 1/2 teaspoon extra virgin olive oil
• 1 tablespoon basil chopped
• 1 tablespoon cilantro chopped
• 1/2 teaspoon garlic minced
• 1 teaspoon tamari soy sauce
• 2 teaspoons fresh lime juice
• 1 teaspoon ginger finely grated
• fresh ground pepper to taste

1. Cut tuna into tiny cubes. Mix gently with remaining ingredients. Season to taste with pepper refrigerate.
2. Wonton Cones:
3. 8 wonton wrappers
4. peanut oil for deep frying
5. egg wash
6. Wrap one wonton wrapper around outside of 3 inch meatal cone adhere end to end with a dab of eggwash. Heat oil and immerse wonton wrapped metal cone in hot oil until golden brown, carefully remove from oil and let cool on paper towels. Whenn cool gently remove metal cone.
7. Garnish
8. 8 pieces japanese pickeled ginger
9. creme fracihe
10. wasabi flavored tobiko
11. roasted sesame seeds.
12. To assemble:
13. Fill wonton cones 2/3 full with tuna tartare mix. Top with a dot of creme fracihe a few strands of pickled ginger and a generous dollop of wasabi tobiko. Sprinkle with a few toasted sesame seeds.

tuna, scallions, sesame oil, extra virgin olive oil, basil, cilantro, garlic, soy sauce, lime juice, ginger, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/tuna-tartare-in-wonton-cones-50162411 (may not work)