1. Crispy Ahi Tuna Wonton Cups
Crispy Ahi Tuna Wonton Cups

Crispy Ahi Tuna Wonton Cups

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, our wild Yellowfin (Ahi) Tuna is sushi-grade and fabulously fresh-tasting, with a lovely texture ideal for relishing raw. And, if you like a little heat — like we do — you can top each cup with a few wasabi peas, found in the Asian section of most markets.

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)


  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.
Serves: 40 Appetizers