Got 10 minutes? That’s all you need to make Tuna Sashimi and Avocado Wonton Cups. Perfect for parties and impromptu get togethers.
Ingredients
- 12 square wonton wrappers
- vegetable spray
- ¼ cup good quality mayonnaise
- 1 tablespoon Sriracha
- 2 avocados, pitted
- 1 Serrano or jalapeño, seeded, deveined, and minced
- ⅓ cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- ½ – ¾ teaspoon Kosher salt
- pinch of freshly ground black pepper
- 7 ounces sushi-grade tuna
- 1 tablespoon black sesame seeds (white is ok too)
- 2 scallions, green parts only, thinly sliced
Instructions- Preheat the oven to 350 degrees F. Lightly spray each cup of the muffin tin with the cooking spray. Gently press a wonton wrapper into each cup so that the wrapper takes its shape. Lightly spray the wonton wrappers with the vegetable spray and bake for 8 – 10 minutes, or until crispy and golden-brown.
- While the wonton cups are baking, mix the mayonnaise and Sriracha in a small bowl to make the quick Sriracha aioli. Cover and refrigerate until ready to serve.
- In a medium-sized bowl, mash the avocados with a fork. Stir in the Serrano, red onion, and lime juice. Season with salt and pepper to taste.
- Slice the tuna ¼-inch thick, against the grain.
- Once the wonton cups have baked, remove and allow to cool. Once cooled to room temp, place a dollop of the avocado mixture in each cup. Top with two slices of tuna, drizzle with the Sriracha aioli, and garnish with the sesame seeds and scallions. Serve and enjoy!
Notes* The wonton cups can be baked the day before and stored in an air-tight container.
* If you’re making these for a party – assemble just before serving. They will hold up for about an hour in the fridge, but if prepared too early the bottom of the wontons will become soggy.
* For a pretty application of the Sriracha-mayo, I used a squeeze bottle.
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