Spicy Tuna Wontons

Blue Jean Chef

Ingredients

  • 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

Preparation

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.

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