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Tuna Tartare salad in these crunchy wonton cups is almost like a form of a fish taco (at least that’s what my kids say).  I think they are bit more sophisticated than tacos, but I will let you be the judge of that.   They make a perfect appetizer, lunch or snack.

Tuna Tartare Wonton Cups

Tuna Tartare Wonton Cups


  • 1 package of wonton wrappers
  • 1 1/2 lb  Sushi grade tuna chopped into small cubes
  • 4 scallions chopped
  • 1/2 bunch of cilantro chopped
  • 1 tbsp toasted sesame seeds (I used a combo of black and white)
  • 1 small avocado chopped in to small cubes
  • 3 tbsp thinly sliced Nori (Seaweed)
  • 2 tbsp masago (fish egg roe)
  • 2 1/2 tbsp mirin (rice wine)
  • 2 1/2 tbsp Shoyu (soy sauce)
  • 1 tbsp Su (rice vinegar)
  • 1/2 tsp seasame oil

  • 1 garlic clove, minced
  • 1 tbsp fresh lime juice

  • 1/2 tsp sesame oil

  • Sea salt to taste
  • Oil
  • Cooking Spray


  • Preheat the oven to 350 degrees
  • Spray a mini muffin pan with cooking spray
  • Insert a wonton wrapper into each muffin cup
  • Brush each wonton wrapper lightly with oil Tuna Tartare Wonton Cups
  • Bake 10 to 15 minutes until golden brown and then let cool completely
  • While the wontons are baking prepare the salad
  • Combine tuna, scallions, cilantro, sesame seeds, & nori into a bowl and gently mix.
  • In a separate bowl combine mirin, sesame oil, soy sauce, rice vingear garlic, ginger & lime juice
  • Gently combine the sauce with the tuna mixture and add sea salt to taste
  • Spoon in to the cooled wonton cups and top with masago

Tuna Tartare Wonton Cups