Crispy Ahi Tuna Wonton Cups

Ingredients

• 2 Wild Pacific Yellowfin Ahi Tuna Steaks (5 ounces each), thawed, skinned and diced into ¼-inch cubes
• 2 tablespoons sesame oil
• 2 tablespoons Vital Choice organic extra-virgin olive oil 
• 40 wonton wrappers, typically found in the refrigerator case of the produce section
• Sea salt to taste
• 3 tablespoons good-quality soy sauce, tamari or coco aminos
• 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
• Wasabi peas for garnish (optional)

Instructions

1. Preheat the oven to 375ºF. Combine the olive and sesame oils in a bowl.
2. Make the wonton 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).
3. Bake the cups until fully cooked and lightly browned, 6 to 8 minutes.
4. 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.
5. 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.
6. 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.