Crispy Wonton Cups with Tuna Salad

By daiseyduck

Recipe courtesy Sandra Lee

Ingredients

• Nonstick cooking spray
• 12 square wonton wrappers
• 1 medium red onion
• 1/2 teaspoon chopped fresh ginger
• 2 teaspoons spicy brown mustard
• 2 teaspoons red wine vinegar
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper
• 1 (5-ounce) can chunk light tuna, drained
• 1 1/2 cups snow peas

Details

Servings 1
Preparation time 10mins
Cooking time 16mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.

Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.

Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.

Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.