Sweet & Spicy Tuna Wonton Cups
These Sweet and Spicy Tuna Wonton Cups are perfect to serve at parties and super easy to make. It’s so delicious you can just turn this into a huge salad and have it for lunch. You can try many different variations of this: skip the slivered almonds and add toasted ramen noodles or sunflower seeds. Try it with different lettuces or cabbage. This is my favorite variation. Enjoy!
Recipe courtesy of Emily Roemmich: http://busy-mommy.com
24 Wonton Skins
1 Tablespoon Extra Virgin Olive Oil
1/2 cup slivered almonds
1/2 cup green onions, thinly sliced
2 Romain hearts, shredded
2 cups Napa Cabbage, shredded
1 (5oz) can (Bumblebee) Spicy Thai Chili Tuna Medley
2 tsp. sesame seeds
Nonstick cooking spray
6 Tablespoons Extra Virgin Olive Oil
3 Tablespoons vinegar
4 Tablespoons sugar
2 teaspoons Aloha shoyu
Preheat oven to 350. Spray the mini muffin tin with nonstick cooking spray and arrange wonton skins in muffin tin to create cups. Bake until golden brown, around 10 minutes.
Place 1 Tablespoon Extra Virgin Olive Oil in heated skillet and toast almonds. Set aside.
Wash and thinly slice romaine, napa cabbage and green onions. Place in bowl.
Drain Tuna and mix with lettuce mixture. (This is easiest with your hands. You want an even amount of tuna throughout).
Mix all ingredients together and place a little of the mixture in each wonton cup! Sprinkle with sesame seeds.