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Ahi Tuna Poke Wonton Cups

Elegant, bite-sized appetizers featuring crispy baked wonton cups filled with creamy mashed avocado, fresh sushi-grade ahi tuna poke, and a drizzle of sweet soy glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 Cups
Course: Appetizer, Snack
Cuisine: Asian Fusion, Hawaiian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Wonton Cups
  • 12 sheets Wonton Wrappers
  • 1 tablespoon Neutral Oil Or non-stick cooking spray
Avocado Base
  • 1 large Avocado Ripe
  • 1 teaspoon Fresh Lime Juice
  • 1 pinch Kosher Salt
Tuna Poke & Garnish
  • 8 oz Ahi Tuna Sushi-grade, diced into 1/4-inch cubes
  • 1 tablespoon Low-sodium Soy Sauce
  • 1 teaspoon Toasted Sesame Oil
  • 1 whole Green Onion Finely chopped
  • 2 tablespoons Sweet Soy Glaze Eel sauce or unagi sauce
  • 1 teaspoon White Sesame Seeds
  • 1 handful Microgreens For garnish

Equipment

  • Mini muffin tin
  • Pastry brush
  • Chef's knife

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
  2. Lightly oil or spray one side of the wonton wrappers. Press them gently into the muffin cups to form a bowl shape.
  3. Bake for 8-10 minutes until golden brown and crispy. Let cool completely in the tin.
  4. In a small bowl, combine the diced tuna, soy sauce, sesame oil, and green onion. Toss gently to coat and refrigerate.
  5. In a separate bowl, mash the avocado with the lime juice and a pinch of salt.
  6. To assemble, spoon a small amount of mashed avocado into the bottom of each cooled wonton cup.
  7. Top generously with the marinated ahi tuna poke.
  8. Drizzle with sweet soy glaze, sprinkle with sesame seeds, and garnish with microgreens. Serve immediately.

Notes

Do not assemble the cups until right before serving, as the moisture from the fish and avocado will cause the crispy wonton shells to become soggy.