- 2 Tbsp mayonnaise
- 1–1/2 tsp Sriracha sauce
- 1/4 tsp soy sauce
- 2 scallions, minced
- 3 Tbsp cucumber, finely diced
- 4 oz ahi tuna cubes, chopped into smaller diced pieces
- 20 pot sticker, wonton, or dumpling wrappers
- 2 Tbsp canola or peanut oil
- 1/2–1 tsp wasabi paste (depending on how spicy you want it)
- 2 Tbsp soy sauce
- Combine the mayonnaise, Sriracha, soy sauce, scallion, and cucumber. Add the ahi tuna cubes and stir to coat completely.
- Place 1–2 teaspoons of the mixture into the center of each wonton wrapper. Seal the wonton wrapper by rubbing a little water around the edge with your finger and then folding the wonton to match the edges and pressing firmly. You can pinch the edge a little for form the characteristic ripples.
- Make the dipping sauce by combining the wasabi paste and soy sauce. Set aside.
- Preheat a skillet over medium high heat. Add the oil and sear the wontons until lightly brown on each side, about 1 minute per side.
- Serve with wasabi soy dipping sauce or serve the tuna mixture in a tortilla chip instead of making wontons. Makes 20 wontons.
Recipe provided by Meredith Laurence.