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Blumer's Ahi Sno-Cone Recipe

Blumer’s Ahi Sno-Cones

Bob Blumer
Sno-Cones that will warm hearts this holiday season.
Prep Time 1 hr 30 mins
Course Appetizer
Cuisine Japanese
Servings 16 Sno-Cones


  • 12, 4 or 6-ounce paper cones (available in office water coolers and at restaurant supply stores)


  • 1 cup peanut oil for brushing wonton wrappers
  • 16 3½- inch square wonton wrappers 4 are back-ups
  • 10 ounces sushi-quality ahi tuna diced finely
  • 1 fragrant peach papaya or mango peeled, pitted and diced into ¼-inch cubes
  • 2 green onions sliced finely
  • 10 mint leaves chopped finely
  • zest of 1 lime
  • 2 tablespoons sesame seeds toasted
  • 1 teaspoon wasabi paste
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon lime juice
  • 1 ripe avocado peeled and pitted
  • 2 tablespoons lemon juice
  • salt and pepper
  • Pinch of ground cayenne pepper
  • 12 teeny weenie cherry tomatoes or cranberries, or pomegranate seeds


  • Preheat oven to 350°F.
  • In a small bowl, set out 1 cup peanut oil along with a small pastry brush. On a baking sheet, set out 12 paper cones.
  • Trim 12 wonton wrappers according to diagram (see below). Generously brush both sides of each wrapper with peanut oil. Wrap 1 wrapper around each cone and press seam together. Twist the bottom around itself and pinch to seal. Bake for 5 - 7 minutes, or until golden brown and crispy. When cones cool, twist them off the cups. Reserve.
  • In a medium bowl, combine tuna, peach, green onion, mint, zest and sesame seeds. Reserve.
  • In a small bowl, combine wasabi, sesame oil, soy, honey, ginger and lime juice. Taste and adjust if necessary. Reserve.
  • In a mini food processor, or in a bowl with a whisk, puree avocado and lemon juice until it is super smooth. Season to taste with salt, pepper and cayenne. Transfer to a small piping bag or a small resealable bag with the corner clipped. Reserve.

To Finish & Serve

  • Add dressing to tuna, starting with half. Toss and add more as required to dress, but not drench. Taste and add a pinch of salt if necessary. Spoon tuna into cones. Top with a dollop of avocado puree and a cherry tomato. Serve cones in shot glasses, or your own cone holder.


Uncommon Goods: Cone-shaped paper cups (available in office water coolers, at restaurant supply stores like Smart & Final, or on Amazon.com); sushi quality tuna is available at most groceries with a fresh fish counter. Have the fishmonger sign off on you consuming it raw before purchasing.
How To: Wonton Wrap Illustration
Level of Difficulty: Wonton cones require the pattern-making skills and dexterity of an amateur seamstress.
Shortcuts: Skip the wonton cups and serve tartare in paper cones or mini paper cups.
Advance Work: Wonton cones, dressing, and the slicing and dicing of tartare ingredients can be done earlier in the day. Toss just before serving.
Keyword Ahi, Appetizer,, Bob Blumer, Pescatarian