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This easy but rewarding recipe is a great way to wow a crowd!
Inspired by Hawaiian poke (poh-kay), this sashimi-style tuna treat looks elegant, tastes delicious, and comes together pretty quickly.
It only takes two wild yellowfin (ahi) tuna steaks and a handful of fresh produce to create nibbles that will soon have your guests busily noshing.
Like all Vital Choice seafood, their wild Yellowfin (Ahi) Tuna is sushi-grade and fabulously fresh-tasting, with a lovely texture ideal for relishing raw.
The tuna is sustainably line-caught by hand from small boats, cut into steaks ranging from 5 to 6 oz., vacuum-packed, and flash-frozen to preserve its fresh-caught quality.
Use wonton wrappers to make little “bowls” for the yellowfin. Wonton wrappers are typically found in the refrigerator case of the produce section.
Although wonton crisps are usually deep-fried, I baked them in a muffin tin with just a touch of oil to create crispy cups for tuna and fresh vegetables — seasoned with a little tamari soy sauce, a little lime juice, and some fresh ginger.
And, if you like a little heat — like we do — you can top each cup with a few wasabi peas. These can be found in the Asian section of most markets — mine also offers wasabi peas in the bulk foods aisle, so you can buy just a few at a time.
Yellowfin (Ahi) Wonton Cups
Makes about 40 appetizers
- 2 tablespoons sesame oil
- 2 tablespoons Organic Extra-Virgin Olive Oil or canola oil
- 40 wonton wrappers
- Sea salt to taste
- 3 tablespoons good-quality soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly grated ginger
- 6 scallions, thinly sliced
- 8 small radishes, diced into ¼-inch cubes
- 2 small ripe but firm avocados, diced into ¼-inch cubes
- 2 (5 oz each) Wild Pacific Yellowfin Ahi Tuna Steaks, thawed and diced into ¼-inch cubes (slice off any skin before dicing)
- Wasabi peas for garnish (optional)
- Preheat the oven to 375ºF. Combine the two different oils in a bowl.
- To create the cups, brush one side of a wonton wrapper with oil and sprinkle with a little sea salt. Gently press the wrapper into the cup of a muffin pan, oil side down, to create a small bowl shape (you can use full-size or mini-size pans; I used a mini muffin pan).
- Bake the cups until fully cooked and lightly browned, 6-8 minutes.
- Once the cups have cooled to room temperature, whisk together the soy sauce, lime juice and freshly grated ginger to create a simple dressing for the tuna.
- Add the sliced scallions to a medium-sized bowl. Stir the diced radishes, avocado and yellowfin tuna into the scallions. Add the dressing and stir to combine.
- Using a small spoon, fill the cups with a bit of yellowfin tuna and veggies. To add a bit of heat and extra crunch, top each cup with a few wasabi peas.