Spicy Tuna Wonton Cups are the perfect bite-size appetizer for parties. They’re easy to make and elegant enough for entertaining. My family loves spicy tuna rolls and basically anything that involves fresh ahi tuna. When we vacationed in Hawaii this past summer, I think my boys ordered ahi tuna almost every time we ate out. They even ordered pasta bolognese with ahi tuna (which was literally raw tuna served on top of pasta bolognese).
The key to any ahi tuna dish that is served raw is to make sure it is super fresh. I only buy fresh ahi tuna from the fish market and I always ask if the fish can be eaten raw. The one time I bought tuna from a local supermarket, the texture was off so since then I only buy fresh tuna from the fish monger.
I have served spicy tuna on tortilla chips for a super easy appetizer, but this time I decided to make a fancier wonton cup as the holder for the spicy tuna.
Baked wonton cups are easy to make and less oily than deep fried ones. The trick is to lightly grease mini muffin cups with cooking spray. Then, lightly brush the tops of the wonton wrappers with a little oil before placing in the muffin tins. I used my pointer and middle fingers from both hands to gently push the wrappers inside the muffin tins.
I used thin wonton wrappers (labeled “Hong Kong Style”, not the thick ones), and cut the square wrappers into circles using a 3″ round cookie cutter. First, I stacked five wonton wrappers on top of each other, then I placed the cookie cutter on top and used it as a guide to cut wonton wrappers into circles using a sharp knife. This gave the finished wonton cups a cleaner look.
These wonton cups took just 5 minutes to bake until crisp. If you use thicker wonton skins, it will take longer.
These wonton cups can be made a few days in advance. They can be re-crisped if needed in the oven for just a few minutes. Then, all you have to do is mix the spicy tuna together and fill them just before serving. A sprinkling of toasted sesame seeds and minced scallions provide the finishing touch to these spicy tuna wonton cups.
Spicy Tuna Wonton Cups
Baked Wonton Cups
- 20 thin wonton wrappers sometimes labeled "Hong Kong Style"
- cooking oil spray
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1/2 pound ahi tuna sashimi fresh
- 4 teaspoons mirin
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 tablespoons scallions finely minced
- 1-2 teaspoons sriracha sauce depending on taste
- toasted sesame seeds
Baked Wonton Cups
Preheat oven to 350 degrees.
Spray mini muffin tins with cooking oil spray. In a small bowl, mix together sesame oil and olive oil.
Stack 10 wonton wrappers. Place round cookie cutter on top of wonton wrapper stack. Use sharp knife to cut wonton wrappers into circles, using cookie cutter as a guide. Lightly brush each wrapper with sesame/olive oil mixture.
Place one wonton wrapper in each muffin tin. Use two fingers from each hand to gently press wrappers into bottom of muffin tins.
Bake for 5 minutes or until crispy and lightly browned.
Finely dice tuna. Place in medium bowl, along with mirin, sesame oil, soy sauce, 1 tablespoon scallions and sriracha sauce (start with 1 teaspoon and add more to your liking). Mix well; refrigerate until time to serve.
Spoon tuna tartare into wonton cups. Sprinkle with rest of scallions and toasted sesame seeds.
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