Asian Style Tuna Wonton Cup Appetizers Recipes

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ASIAN STYLE TUNA WONTON CUP APPETIZERS



Asian Style Tuna Wonton Cup Appetizers image

These Asian style tuna wonton cups are a flavorful party appetizer. They're crunchy and delicious with ingredients like sesame oil, cabbage, and cilantro to give them an international flair.

Provided by Celebrations At Home

Categories     appetizers & snacks

Number Of Ingredients 12

24 wonton wrappers
1 1/2 cups Genova Albacore Tuna packed in olive oil (2 cans)
2 cups packaged slaw mix (contains green cabbage, purple cabbage, and shredded carrots)
3 Tablespoons minced green onions
1/4 cup orange juice
2 Tablespoons sesame oil
4 teaspoons rice vinegar
4 teaspoons Duck sauce
2 teaspoons sesame seeds
1/2 teaspoon salt
1 teaspoon red pepper flakes
1/4 cup minced fresh cilantro

Steps:

  • Spray a mini muffin tin with nonstick cooking spray and place a wonton wrapper into each, forming a cup. Cook at 350 degrees for 5-10 minutes or until crisp. Remove and let cool completely.
  • Meanwhile, drain the tuna and pat with a paper towel to remove excess moisture.
  • Combine tuna and all remaining ingredients (you can save a bit of the cilantro to sprinkle on top before serving) in a medium size bowl. Cover and refrigerate for a couple of hours so flavors can develop.
  • When ready, fill each wonton cup with the tuna mixture and serve.

CRISPY WONTON CUPS WITH TUNA SALAD



Crispy Wonton Cups with Tuna Salad image

Provided by Sandra Lee

Categories     appetizer

Time 16m

Yield 12 pieces

Number Of Ingredients 11

Nonstick cooking spray
12 square wonton wrappers
1 medium red onion
1/2 teaspoon chopped fresh ginger
2 teaspoons spicy brown mustard
2 teaspoons red wine vinegar
1/8 teaspoon crushed red pepper flakes
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
1 (5-ounce) can chunk light tuna, drained
1 1/2 cups snow peas

Steps:

  • Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
  • Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.
  • Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
  • Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

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  • Fit the wonton wrappers into the wells of a mini muffin pan. Be sure to get the dough completely into the wells, and along the sides of the muffin cups. You'll need 2 pans, or you can bake the last few cups after the first 12.
  • Fill each wonton cup with the tuna mixture, slightly mounding it up, because it will shrink down as it bakes. Lay a sheet of foil or parchment paper loosely over the pan, but don't crimp it down. Bake for 10-15 minutes, or until the wonton wrappers are golden browned and the tuna is bubbling. The exact time will depend on your pan and your oven.


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