By Chef James Ormsby,

Made with:

California Farmed Abalone
Tobiko Caviar

Ingredients For the Cones:

1 lb. California Farmed Baby Abalone Steaks
Olive Oil
1 Jar Black Sesame Seeds
4 sheets Feuilles de Briks (leaves of dough)

Sources for Feuilles de Briks are:

Van Rex (Southern California)
Pacific Gourmet Specialty or Made in France (San Francisco)


8 (3 1/2″) Lady Lock Metal Cream Horn Molds
1 Pastry Brush


The leaves are in circles. Find the center of the dough, put the mold in the middle, and measure where the end of the cream horn mold will be. Find the diameter, and trim to the smaller circle. Then cut that circle in half.

Make half spheres.

Brush lightly with olive oil and sprinkle with the black sesame seeds.
Roll the sphere around the mold to make an even cone shape, place seam down on a metal cookie sheet (mold keeps it from unraveling). Do not wrap the dough too tight, or it will be hard to take off the mold. Bake until golden brown, 8 minutes at about 350° degrees. This can be stored in airtight container for about a week.

Tartare Ingredients:

(For 8 cones)

8 oz. Ahi Tuna (Sashimi quality)
2 tbls. Fresh Grated Horseradish
2 tbls. Capers (chopped)
2 tbls. Chives (minced)
1 Lime (juiced)
1 Lime (zested)
1 tbls. Whole Grain Mustard
1 tspn. Worcestershire Sauce
1 tspn. Tabasco Sauce
2 tbls. Shallots (finely minced)
TT Salt and Pepper
3 tbls. Tobiko Caviar
2 tbls. Virgin Olive Oil


Dice the Ahi into small cubes. Should be free of all sinew. Combine all the ingredients except the caviar and tuna. Mix together in a bowl, as you are making the dressing. Add to the diced tuna. Add salt and pepper. Place gently into cones. Dress with a dollop of caviar. Put in holders. Serve.