TUNA CEVICHE CONES

By 86Knives

Ingredients

• Wonton Skins
• 1 cup Shallots (diced, floured and fried)
• 2 cups Sushi Tuna (chopped with no silver skin)
• 1 cup Thai Marinade
• 1 cup Water Chestnuts (chopped and drained)
• 6 ea Basil Leaves (chiffinade)
• Wasabi Tobiko

Preparation

Step 1

Cut Wonton skins on a diagonal. Spray skins and metal horns with Nonstick Spray. Roll Skins around horn and bake for 5 minutes at 350 degrees. Mix the Tuna with the Thai Marinade, Water Chestnuts, Basil Leaves, and Fried Shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip the cones into the Wasabi Tobiko and serve immediately.