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Tuna Tartare in Crispy Wonton Cups

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Crispy Wonton Cups

  • 24 wonton wrappers
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable or canola oil
  • Kosher salt
  • *Mini muffin pan

Tuna Tartar

  • 1 1/2 pounds sushi grade tuna bloodline removed and cut into a 1/4 inch dice
  • 1 tablespoon heaping freshly grated ginger
  • 1 teaspoon wasabi powder
  • 3 teaspoons jalapeno minced
  • 1 cup seedless cucumber cut into a 1/4 inch dice
  • 1/4 cup chives minced
  • 3 tablespoons cilantro minced
  • 1 lime zested and juiced
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon kosher salt and a few turns of freshly grated black pepper
  • Toasted sesame seeds and minced chives for garnish optional


Crispy Wonton Cups

  • Preheat oven to 375 degrees.
  • Whisk the oils together and lightly brush oil on one side of each wonton wrapper with a pastry brush, covering completely. Sprinkle lightly with salt.
  • Place each wonton wrapper, oiled side up, into a mini muffin cup. Gently push the wrapper in to form a cup, the edges will hang over the sides.
  • Bake for 6-8 minutes or until golden brown.
  • Remove from the pan and cool to room temperature.

Tuna Tartare

  • Combine all the ingredients in a bowl and stir gently to combine.
  • Spoon tartare into wonton cups and sprinkle with sesame seeds and minced chives to serve.

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