Ahi Tuna Poke Wonton Cups

Tuna Poke 1LB large sashimi grade Ahi tuna steaks cut into 1/2 “cubes (Whole Foods sells this frozen) 1 shallot, sliced (rinsed in cold water) 1/2 cup chopped green onion 3 tablespoons low sodium soy sauce 1 tsp sesame oil 1 tsp rice vinegar 1 tsp Sambal (chili garlic sauce) 1 tbl toasted sesame seeds 1 tbl black sesame (for garnish) 1-2 tbl chives (for garnish Wonton Cups Nonstick Cooking Spray Wonton Wrappers Sea Salt Mini Muffin Pan

Directions:

Pull the tuna from the freezer and allow to thaw slightly on the counter top.

Preheat the oven to Convection 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

Place each wrapper into a section of a mini-muffin tin. Press each wrapper into the tin and arrange so that it forms a cup shape, gently so the wrapper does not rip. The wrapper will overlap and stick up out of the cup. Spray with cooking spray, sprinkle with salt and bake for 6-8 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Tuna Poke:

In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, sambal, whisk to combine, then fold in shallots, green onion, and toasted sesame seeds. Season with salt to taste.  

When the tuna has thawed a bit, but is still firm, cut into (1/2”)cubes. This texture makes it easier to cut. Now transfer to the bowl with the dressing. Toss together and season to taste.  Use immediately or cover and chill. 

Fill the wonton cups with 1-2 tbl of tuna poke, garnish with black sesame seeds and chives.  Enjoy!