Tuna Tartare and Avocado Wonton Cups



12 square wonton wrappers

Vegetable spay

¼ cup mayonnaise

1 tablespoon of Sriracha

1 avocado, peeled and pitted

½  jalapeno pepper, seeded and finely diced

¼ cup red onion, finely diced

1 tablespoon lime juice

¼ teaspoon salt

⅛ teaspoon pepper

7 ounces of sushi grade tuna, finely chopped

1 tablespoon soy sauce

1 teaspoon sesame seeds, toasted

1 scallion, green parts only finely sliced


Preheat the oven to 375 degrees. Lightly spray each cup of a muffin tin with cooking spray.  Gently press wonton wrappers into each cup so that the wrapper takes its shape. Lightly spray the wontons wrappers with the veggie spray and bake for 8-10 minutes or until brown and crispy.


While the wonton wrappers are in the oven, combine the mayonnaise and sriracha in a small bowl.  Cover and refrigerate until ready to serve.


In a medium bowl, mash the avocado with a fork.  Stir in jalapenos, red onion, lime juice, salt and pepper. Mix well to combine.


Chop the tuna into small pieces cutting against the grain.  Add soy sauce and toasted sesame seeds and stir to combine.


Once the wonton wrapper has completely cooled, place a teaspoon of avocado mixture in each cup.  Top with a teaspoon of the tuna mixture.  Add a small dollop of sriracha mayo over the tuna and garnish with 2 green scallion slices. Serve.


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