Spicy Tuna Wonton Cups are portable comfort food for easy holiday entertaining, game days, poker nights, potlucks, open houses,…wherever and whenever you’ve got hungry people to feed!
* This post is in partnership with Genova® Seafood ~ Genova is my pick for great canned tuna, and I thank you for supporting both of us as we work to bring you delicious food.
I have always been, and will always be, a grazer. Appetizers are my favorite section on any menu, and I’m the one hanging out by the cheese plate at parties, small talk be damned, (my mouth is always full, sorry!) Appetizers get bonus points for being comforting, satisfying, and full of protein, like these versatile little spicy tuna wonton cups. They can provide grab-able munchies for guys watching a game, or elegant finger food for a brunch or shower. Go ahead and eat them all by yourself on the couch, too ;)
They’re the latest way I’ve found to enjoy my favorite wild caught canned tuna from Genova. For this recipe I alternate between the albacore and the yellowfin because I can’t decide which I love more. They both have that rich, savory taste that Genova is famous for, without a trace of ‘canned’ flavor. Today’s wontons are stuffed with the most irresistible tuna filling ~ it’s a cross between a tuna salad and a cheesy tuna casserole. The jalapénos are optional, but add a nice kick, I might just add them to all my tuna salads from now on.
I love that the wonton shells are so light and delicate ~ the little squares of dough fit right into the cups of a mini muffin tin, just push them in with your fingers. They’ll form into cute little ruffled edged cups.
TIP: You’ll find wonton wrappers in the refrigerated section of your supermarket, right near the tofu. They’re great to have on hand for everything from JAPANESE DUMPLINGS and POT STICKERS to SOUP AND SALAD.
I like to mound the filling in the wonton cups because it will shrink down as it bakes.
They come out of the oven nice and golden brown and crisp in just a few minutes, making them perfect for the busy entertaining season.
TIP: Mix up the tuna filling ahead of time and keep in the refrigerator, then just pop the wontons into your muffin pan, fill, and bake when ready.
You’ll need a mini muffin tin for this spicy tuna wonton cups recipe. I prefer the minis because they bake up into bite sized cups that are easy to handle.
If you like you could bake the wontons separately and fill them with cold tuna salad. That would work well for spring and summer occasions like showers, brunches, Mother’s Day and Easter, etc.
I like to
scarf serve these straight from the oven while the tuna is hot and bubbling. They make a fantastic light meal with a glass of Chardonnay even if you don’t have party plans.
Genova Tuna is tops because it’s:
- packed in pure olive oil in the healthy Mediterranean tradition, the flavor is incredible.
- a lean protein, and high in omega 3 fatty acids, selenium, B vitamins and minerals.
- wild caught, and certified sustainable. You can feel good about buying and eating it.
- completely non GMO with no preservatives.
- comes in super handy pop top cans.
- has a special code on each can so you can trace your tuna ~ you’ll find out the species, where it was caught, what fishing method was used, and where it was canned. Pretty cool.
- 18 wonton wrappers
- 5 ounce can of Genova® Albacore or Yellowfin Tuna in Olive Oil, drained
- 1/3 cup mayonnaise
- 2 Tbsp sour cream
- 1/3 cup minced celery
- 1/3 cup minced red onion
- 1/2 jalapéno, minced, seeds and all (leave out seeds and veins for less heat)
- 2/3 cup finely shredded cheese (I used sharp white and yellow cheddar)
- 1/2 tsp onion salt
- 2 Tbsp minced fresh dill, or more if you love it. Substitute 1/2 tsp, or to taste, dried dill.
- fresh cracked black pepper to taste
- Preheat oven to 375F
- Blend all the tuna filling ingredients together in a bowl, and taste to adjust the seasonings.
- Fit the wonton wrappers into the wells of a mini muffin pan. Be sure to get the dough completely into the wells, and along the sides of the muffin cups. You'll need 2 pans, or you can bake the last few cups after the first 12.
- Fill each wonton cup with the tuna mixture, slightly mounding it up, because it will shrink down as it bakes. Lay a sheet of foil or parchment paper loosely over the pan, but don't crimp it down. Bake for 10-15 minutes, or until the wonton wrappers are golden browned and the tuna is bubbling. The exact time will depend on your pan and your oven.
- Serve piping hot.
Make it your own ~
- Don’t like dill? Try tarragon or parsley.
- Make these extra cheesy and sprinkle on more just before baking.
- Speaking of cheese, I think pepper jack cheese would work great in place of the cheddar if you’re into the heat.
- Bake the wonton cups ahead of time and fill with your favorite Genova tuna salad recipe.