These Asian Style Tuna Wonton Cup Appetizers will rock your world! A great make-ahead party appetizer that’s full of international flavor. Serve them along with other easy party appetizers for girls night in, or for a light ladies luncheon.
The filling in these party cups is so delicious I dare you to eat just one. With ingredients like light flaky tuna, crunchy cabbage, and savory sesame oil, the combination is superb. Serve them slightly chilled or at room temperature for easy entertaining.
Serve these Asian style tuna wonton cup appetizers to add some international flare to your next party.
If’ you love Asian flavors, I’m confident you’re going to love these party appetizers! I developed this recipe using classic ingredients like sesame oil, rice vinegar, and Duck sauce, plus a little red pepper and cilantro for a robust finish. The result? – these Asian-style tuna wonton cup appetizers that are great for any home entertaining.
These Asian style appetizers can also be made with chicken for the non-seafood fans.
These tuna wonton cups are a fantastic pick-up-and-go appetizer. Since they are served at room temperature you don’t have to worry about them staying warm. Make the filling ahead of time so all you have to do is fill the cups when you’re ready to serve.
The Genova Albacore tuna has a mild, clean flavor; not “fishy” at all. It’s the perfect protein base for all the delicious flavors we’re adding to it. I made a pan of 24, and I swear I could have eaten the whole thing in one sitting!
See more detailed instructions for making the wonton cups here on my spicy chicken cups recipe.
You get a little bit of everything with these party bites: heartiness from the tuna, crunch from the slaw mix, heat from the pepper flakes, and crispiness from the wontons. What more could you want?
These party appetizers hold up well for about two hours, then the wontons can begin to soften from the moist filling.
Because we’re wilting/softening the cabbage with wet ingredients, a small puddle of liquid will pool in the bottom of the bowl as it sits in the refrigerator, similar to cole slaw. To combat this I try to squeeze out any moisture when I’m scooping the filling into the cups. Alternatively you could place the mixture in a large strainer over a bowl so moisture can drip through.
- 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
- 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.