So a couple months ago, a publisher reached out to me with an idea for a cookbook concept, and asked me to flesh out some ideas and put together a proposal. While they ultimately decided not to move forward with the project (sort of a relief, I ultimately wasn’t super into the concept), I still have a few cool recipes that came from it. The working title was Cone You Dig It?!, and the book was going to be 75 recipes of food in cones. This one here is presented as it was written for the proposal.
Tuna melts are one of my favorite sandwiches, but they’re not really intended to be party food. Until now, that is. We’re making cones out of cheddar tuiles, and then stuffing them with some classic tuna salad. These three-bite wonders are sure to be a hit at your next party, just watch how fast they disappear!
Tuna Melt Cones (Makes 12 Cones)
- 3 cups shredded medium cheddar cheese (about ½ lb)
- Pastry cone molds
- 1 can tuna
- 3 cornichons, diced
- 2 tablespoons diced onion
- 3 tablespoons diced celery
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon white wine vinegar
- 4 slices of white bread, toasted and diced
- Preheat your oven to 350 F.
- Use a silicone baking mat or parchment paper to line your baking pan.
- Put ¼ cup portions into piles with at least 5-6 inches of space between them.
- Bake for roughly 6-8 minutes, or until the cheese has melted out into a flat circle and has started to crisp around the edges.
- Remove from the oven, and once the cheese is cool enough to handle, use your pastry cone molds and wrap the cheese around to form a cone.
- Pat the cones dry with paper towels (they might be a little greasy).
- Repeat as necessary to finish all your cones.
- Mix all your tuna salad ingredients together.
- Fill cones with tuna salad and enjoy!