Crispy Ahi Tuna Wonton Cups
Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes
- 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)
- Preheat the oven to 375ºF. Combine the olive and sesame oils in a bowl.
- 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).
- Bake the cups until fully cooked and lightly browned, 6 to 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.