Wolfgang Puck Cooks His Oscar Menu
Wolfgang Puck Cooks His Oscar Menu is a medium American recipe that serves 12. 200 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $19.53 total, $1.63 per serving
Ingredients
- 115 g Unsalted Butter (cut into cubes, melted)
- 30 ml Corn Syrup (light corn syrup)
- 5 g Miso Paste (white or yellow miso, adds umami)
- 2 g Powdered Ginger (store‑bought powdered ginger)
- 1 g Salt (pinch, fine sea salt)
- 5 ml Sesame Oil (toasted sesame oil)
- 15 g Black Sesame Seeds (toasted)
- 15 g White Sesame Seeds (toasted)
- 125 g All-Purpose Flour (sifted)
- 225 g Sushi‑Grade Tuna (cut into small dice, keep cold)
- 30 ml Soy Sauce (low‑sodium preferred)
- 5 g Wasabi Paste (or prepared horseradish mixed with a little water)
- 30 g Mayonnaise (regular or light)
- 5 ml Sriracha (adjust to heat preference)
- 5 g Sugar (optional, balances heat)
- 15 g Scallions (white parts only) (finely chopped)
- 10 g Pickled Ginger (finely diced)
- 10 g Tobiko (Flying Fish Roe) (optional garnish)
Instructions
Make the Sesame Cone Batter
In a saucepan over medium heat, melt the butter with the corn syrup, stirring until fully combined. Do not let it boil.
Time: PT5M
Temperature: Medium heat
Add Flavorings
Stir in the miso paste, powdered ginger, pinch of salt, sesame oil, black sesame seeds, and white sesame seeds until evenly distributed.
Time: PT3M
Incorporate the Flour
Sift the all‑purpose flour over the mixture and fold it in until a smooth batter forms. No lumps should remain.
Time: PT4M
Rest the Batter
Transfer the batter to a clean bowl, cover, and refrigerate overnight (at least 8 hours). This rest allows the flavors to meld and the batter to firm slightly.
Time: PT0M
Temperature: 4°C (refrigerator)
Preheat Oven & Prepare Baking Sheet
Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat.
Time: PT10M
Temperature: 350°F
Portion and Bake Cones
Spoon small mounds (about 1 tbsp) of batter onto the silicone mat, spacing them apart. Bake for 8‑10 minutes, until the edges are golden brown and the tops are set.
Time: PT10M
Temperature: 350°F
Shape the Cones
Immediately after removing from the oven, use a cone roller (or a small cup) to roll each warm disc into a cone shape. Place the rolled cones on a kitchen towel to cool.
Time: PT5M
Prepare the Tuna Tartare Sauce
In a small bowl, whisk together soy sauce, wasabi paste (or prepared horseradish), mayonnaise, sriracha, sesame oil, and sugar until smooth.
Time: PT3M
Dice the Tuna and Mix
Pat the tuna dry, then cut into a uniform dice (about ½ inch). Place in a bowl, add the sauce, finely chopped scallion whites, and pickled ginger. Toss gently to coat.
Time: PT7M
Fill the Cones
Using a piping bag or a small teaspoon, gently spoon the tuna tartare into each cone, filling about three‑quarters full. Top with a pinch of tobiko or caviar if desired.
Time: PT5M
Final Presentation
Arrange the filled cones on a serving platter. Garnish with extra sesame seeds or microgreens if desired. Serve chilled.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Pescatarian, Contains sesame
Allergens: Dairy, Gluten, Fish, Sesame
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use only if dairy‑free)
- Instead of Corn Syrup: Honey (will add flavor)
- Instead of Miso Paste: Soy sauce (use less)
- Instead of Powdered Ginger: Fresh grated ginger (use 1 tsp)
- Instead of Sesame Oil: Neutral oil (omit for less flavor)
- Instead of Black Sesame Seeds: White sesame seeds
- Instead of White Sesame Seeds: Black sesame seeds
- Instead of All-Purpose Flour: Gluten‑free flour blend (may affect texture)
- Instead of Sushi‑Grade Tuna: Fresh sashimi‑grade salmon
- Instead of Soy Sauce: Tamari
- Instead of Wasabi Paste: Fresh wasabi (if available)
- Instead of Mayonnaise: Greek yogurt (for lighter version)
- Instead of Sriracha: Chili garlic sauce
- Instead of Sugar: Honey (use less)
- Instead of Scallions (white parts only): Chives
- Instead of Pickled Ginger: Fresh ginger (quick‑pickled)
- Instead of Tobiko (Flying Fish Roe): Caviar, Masago
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk
- Silicone Baking Mat (Silpat)
- Baking Sheet
- Cone Roller (optional)
- Piping Bag or Small Teaspoon (optional)
- Kitchen Towel
- Sharp Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Rest the batter overnight in the refrigerator.
- Roll the cones while they are still warm from the oven.
- Dice the tuna by hand; avoid a food processor.
- Fill the cones gently to prevent breakage.
Chef Tips from the Video
- Toast the sesame seeds beforehand for extra nutty flavor.
- Add a dash of lime juice to the tuna sauce for a bright finish.
- If you don’t have a cone roller, shape the cones over the rim of a small glass or muffin tin.
Troubleshooting
Cones are too brittle and break when rolling.
Make sure the batter rested overnight; bake for only 8‑10 minutes. Roll the cones immediately after baking while still warm.
Tuna tartare turns mushy.
Dice the tuna by hand into uniform cubes and fold gently with the sauce. Avoid over‑mixing and keep the tuna cold.
Batter spreads too much on the sheet.
Chill the batter thoroughly before portioning. Use a teaspoon to place small, evenly sized mounds.
Storage
Refrigerator: Unfilled cones keep 2 days in an airtight container; tuna tartare stays 1 day, tightly covered.
Freezer: Do not freeze cones or raw tuna; texture will suffer.
Room temperature: Serve immediately; do not leave at room temperature for more than 30 minutes.
Make-Ahead Tips
- Prepare the cone batter a day ahead and refrigerate.
- The tuna sauce can be mixed up to 4 hours in advance; keep tuna separate.
- Store unfilled cones in a single layer with parchment between to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of Sesame Tuna Cones with Tuna Tartare in American cuisine?
Sesame Tuna Cones blend classic American small‑plate dining with Japanese-inspired flavors like tuna tartare and sesame. Wolfgang Puck introduced them for the Oscars Governors Ball, turning a festive American event into a showcase of upscale, globally‑influenced appetizers.
What are the traditional regional variations of tuna tartare in Japanese cuisine compared to this NYT Cooking version?
Traditional Japanese tuna tartare (negitoro) often uses soy sauce, mirin, and scallions, while the NYT Cooking version adds miso‑flavored sesame cones, wasabi‑soy sauce, sriracha, and mayo for a richer, Western‑style bite. Both respect the freshness of the fish but differ in seasoning intensity.
How is this Sesame Tuna Cones dish traditionally served at the Oscars Governors Ball hosted by the New York Times?
At the Governors Ball, the cones are presented on a chilled platter, each filled with tuna tartare and garnished with tobiko or caviar. They are served as a bite‑size starter, allowing guests to enjoy the crisp sesame cone and bright tuna in one elegant mouthful.
What occasions or celebrations is Sesame Tuna Cones with Tuna Tartare traditionally associated with in American festive cuisine?
These cones are popular at award‑season parties, cocktail receptions, and upscale holiday gatherings where guests expect sophisticated, bite‑size appetizers that can be prepared ahead of time.
What makes Sesame Tuna Cones with Tuna Tartare special or unique in American fusion cuisine?
The dish combines a delicate, crisp sesame‑infused cone—unusual in American cooking—with a Japanese‑style tuna tartare, creating a textural contrast and a flavor bridge between East and West that is both visually striking and palate‑pleasing.
What are the most common mistakes to avoid when making Sesame Tuna Cones with Tuna Tartare?
Common errors include skipping the overnight batter rest, over‑baking the cones, rolling them after they have cooled, and over‑processing the tuna. Each mistake leads to brittle cones or mushy tartare, compromising texture.
Why does this recipe use a cone roller instead of a regular rolling pin for shaping the sesame cones?
A cone roller creates a uniform, tight curve that holds the cone shape without cracking. A regular rolling pin would flatten the disc, making it difficult to form a stable cone, especially with a delicate batter.
Can I make Sesame Tuna Cones with Tuna Tartare ahead of time and how should I store them?
Yes. Prepare the cone batter a day ahead and refrigerate. Bake and roll the cones, then store them in an airtight container at 4°C. Keep the tuna tartare separate, covered, and assemble just before serving to maintain crispness.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking specializes in high‑quality, editorial‑driven cooking videos that blend classic techniques with modern twists, often featuring celebrated chefs like Wolfgang Puck and focusing on seasonal, approachable recipes for home cooks.
How does the YouTube channel NYT Cooking's approach to American‑Asian fusion dishes differ from other cooking channels?
NYT Cooking emphasizes storytelling and culinary history, presenting fusion dishes with clear, step‑by‑step guidance and professional kitchen insights, whereas many other channels may focus more on quick hacks or purely visual appeal without the same depth of context.
Last updated: September 6, 2026
