Spicy Tuna Wonton Cups
Ingredients
- 18 wonton wrappers
tuna filling
- 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
Instructions
- 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.