Asian-style Tuna Wonton Cup Appetizers

These Asian style tuna wonton cup appetizers will rock your world! A great make-ahead party appetizer that’s full of flavor. I’ve partnered with Genova Seafood to create this tasty recipe for you!

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.

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These tuna wonton cups are a fantastic pick-up-and-go appetizer, and since they are served at room temperature you don’t have to worry about them staying warm.

The Genova Albacore tuna has a mild, clean flavor – not “fishy” at all – so 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!

Make these ahead of time so all you have to do is fill the cups when you’re ready to serve.

Asian style Tuna Wonton Cup Appetizers

• 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. (See more specific details on my spicy chicken cups recipe here). 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.

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?

NOTE: 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 {just like cole slaw does}. To combat this I just try to squeeze out any moisture when I’m scooping the filling into the cups.  Either way, the wonton cups hold up just fine for a couple of hours, but the bottom will begin to soften if left to sit too long before being consumed. I don’t think they’ll last that long once your guests have tasted them though!

I have been compensated by Ettiene Media, LLC to work with Genova Seafood and participate in this social program. All thoughts expressed are my own.

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