- Difficulty: Simple
- Makes: 12 wonton cups
- Nutrition Info per Serving (1 of 6 servings): 266 Calories, 5g Total Fat, 1g Saturated Fat, 41g Carbohydrates, 2g Fiber, 2g Sugar, 13g Protein, 16mg Cholesterol, 455mg Sodium
- Total Time: 16 min
- Preparation: 10 min
- Baking: 6 min
Ingredients
- Nonstick spray
- 12 square wonton wrappers
- 1 medium-sized red onion
- 1/2 tsp finely minced fresh ginger
- 2 tsp spicy brown mustard
- 2 tsp red wine vinegar
- 1/8 tsp red pepper flakes
- 1 tbsp canola oil
- Kosher salt and ground black pepper to taste
- One 5-ounce can of chunk light tuna, drained
- 1 1/2 cups snow peas
Directions
- Preheat your oven to 375F and mist a 12-cup mini muffin pan with nonstick spray. Gently press one wonton wrapper into each cup, then lightly spray the tops. Bake for 5-6 minutes until golden and crispyour perfect edible cups are ready! Let them cool slightly.
- Slice a -inch thick piece from the red onion and cut into three chunks (save the rest for another dish). In a mini food processor, blend the onion, ginger, mustard, vinegar, red pepper flakes, oil, salt, and pepper until smooth. No processor? Finely chop the onion and ginger, then whisk everything together. Fold in the drained tuna for a zesty base.
- Thinly slice cup snow peas into strips (reserve extras) and stir into the tuna mixture for a fresh crunch that elevates every bite.
- Spoon the vibrant tuna salad into the cooled wonton cups, arrange on a platter, and serve right away. Watch your guests rave over these bite-sized delightsquick, crunchy, and bursting with flavor!
