Spicy Tuna in Wonton Cups

Published on March 21, 2014 | In Chinese, Japanese | By The Social Chef |

- Prep Time
- 15 Minutes
- Cook Time
- 8 Minutes
- Difficulty Level

Spending time in the kitchen for me is like a kid playing in a sandbox. But if you give me some tuna to play with I’m going to go a little crazy and I might kick you out of my sandbox. I was playing in my kitchen preparing for Valentines Day dinner and I created some wonton cups. And now I get to share with you a sexy appetizer, spicy tuna in wonton cups for the people you love.

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Recipe Rating

(2 Rating)

Ingredients

1/2 lb sushi grade tuna cubed
1 teaspoon minced jalapeño
1 tablespoon low sodium soy sauce
1/2 teaspoon minced fresh ginger
1 stalk of green onion chopped
2 tablespoons wasabi paste
1 tablespoon minced cilantro
1 teaspoon vegetable oil
2 tablespoons wasabi paste
2 tablespoons Sriracha
6 tablespoons mayonnaise divided Sprouts for garnish
8-10 wontons cut in half diagonally or if making wonton cups leave whole
8 oz prepared seaweed salad
Black sesame seeds for garnish (optional)

Instructions

1. Spray a cupcake tin with nonstick cooking spray
2. Place wontons in each cupcake hole and bake until golden brown
3. In a small cup combine 1/2 mayonnaise with Sriracha and stir well to combine, refrigerate until ready to use
4. In a small cup combine 1/2 mayonnaise with wasabi paste and stir well to combine, refrigerate until ready to use
5. Using a glass bowl combine tuna, oil, cilantro, ginger, soy sauce, 1/2 of the minced jalapeño and gently fold
6. Place fried wontons on plate and spoon some tuna mixture on each wonton or if you are using seaweed add this first, about 1-teaspoon per wonton
7. Drizzle with wasabi and Sriracha sauce
8. Drizzle with wasabi and Sriracha sauce Garnish with black sesame seeds, green onion, remaining jalapeño and top with sprouts and serve

Servings : 8
Ready in : 30
Course : Appetizer
Recipe Type : Healthy Recipes, Seafood

Instructions

1. Spray a cupcake tin with nonstick cooking spray
2. Place wontons in each cupcake hole and bake until golden brown
3. In a small cup combine 1/2 mayonnaise with Sriracha and stir well to combine, refrigerate until ready to use
4. In a small cup combine 1/2 mayonnaise with wasabi paste and stir well to combine, refrigerate until ready to use
5. Using a glass bowl combine tuna, oil, cilantro, ginger, soy sauce, 1/2 of the minced jalapeño and gently fold
6. Place fried wontons on plate and spoon some tuna mixture on each wonton or if you are using seaweed add this first, about 1-teaspoon per wonton
7. Drizzle with wasabi and Sriracha sauce
8. Drizzle with wasabi and Sriracha sauce Garnish with black sesame seeds, green onion, remaining jalapeño and top with sprouts and serve

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Average Rating

(5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...