Spicy Tuna Wonton Cups
These Spicy Tuna Wonton Cups are a crowd pleasing make ahead appetizer that everyone will love. Crispy wonton cups are filled with creamy avocado, spicy tuna and jalapeno. 
A few months ago I got into the crispy rice topped with spicy tuna trend that was all over social media but found that the process of making the rice, forming it into squares and frying was incredibly tedious and ended up taking hours to prepare. I also found that the rice was delicious right after cooking but become chewy after sitting for awhile. I wanted to create a quicker to prepare version of the dish, that could be made a few hours in advance and still taste delicious. I love the crispy crunchy texture that the wonton cups add to the bite, and they hold up incredibly well and don’t become mushy when made a few hours in advance. I think you will love these Spicy Tuna Wonton Cups, they are the perfect bite for a fun appetizer to feed a crowd for a summer barbecue, holiday cocktail party or as a light meal.
Why You Will Love These Spicy Tuna Wonton Cups
- These are a great make ahead appetizer to bring to a party, they travel well and you don’t need to warm them up before serving.
- The crunch of the wonton cups is a wonderful contrast to the creamy finely chopped tuna tossed in the creamy dressing
- These are a great alternative to sushi, and much easier to make.
- They are light, fresh and so tasty
- You can make these as spicy, or mild as you want! They are easy to modify.
- Meal-prep all the components and assemble just minutes before serving.
Ingredients You Will Need
- Tuna: You will be using sushi-grade tuna. I do not recommend canned tuna. As a substitute, sushi-grade raw salmon would be delicious. I find that frozen tuna is usually more affordable than fresh tuna
- Wonton Wrappers: You will need about 24 wrappers, You may need to cut them down slightly to fit properly in the mini muffin tray cups.
- Olive Oil Spray: Give the wrappers a spritz of cooking spray before baking. You can use olive oil or avocado oil and if you don’t have a spray you can lightly brush them with the oil.
- Sesame seeds: I like to use a combination of black and white seeds, but you could use one or the other.
- Japanese Kewpie Mayonnaise: You can find this Japanese mayo in the ethnic aisle at your local grocery store, or a local Asian Market. Feel free to swap it for regular mayonnaise if you can’t find kewpie.
- Sesame Oil: A little goes a long way and adds a delicious nutty flavor to the spicy mayo.
- Soy Sauce: To make this gluten-free, you can use coconut aminos or tamari.
- Veggies: Green onions, fresh jalapeno, and avocado add a nice freshness to the cups.
- Sriracha Sauce: The star of the spicy mayo! Adjust to make it spicier or less spicy.
Kitchen Tools You Will Need
- Mini Muffin Pan
- Cutting Board
- Sharp Knife
- Small Bowl
- Whisk or Fork
- Large Bowl
- Serving Platter
How to Make These Spicy Tuna Wonton Cups
- Spray a mini muffin pan. Place a wonton wrapper in each muffin cup. Spray each cup with cooking spray and a pinch of salt. Bake until golden brown and crispy.
- Place the raw tuna on a cutting board and finely chop it into a tartar consistency. Add to a bowl along with the spicy mayo ingredients and stir until well mixed.
- Arrange the wonton cups on a platter. Place a small piece of the avocado in the bottom of each cup. Top with a spoonful of the spicy tuna mixture, and then place the jalapeno slice on top. Sprinkle with sesame seeds before serving.
You can find more detailed step-by-step instructions in the recipe card below
What is Sushi Grade Tuna
Sushi-grade tuna or Sashimi-grade tuna refers to tuna that has been handled and processed to ensure it’s safe to eat raw. This typically involves flash freezing to eliminate parasites, and it’s often considered high-quality and fresh. Sushi-grade is generally understood to be safe to eat raw.
Sashimi vs. Sushi-Grade Tuna
I would say that sashimi-grade tuna and sushi-grade tuna are essentially the same thing. They are both meant for raw consumption and are of high quality and freshness. While the terms are often used interchangeably, sashimi-grade might be held to slightly higher standards in terms of freshness and handling, particularly since sashimi is served without rice or other accompaniments. The key is that both grades ensure the tuna is safe and palatable when eaten raw.
How to Modify
- As an alternative to sushi-grade tuna you can use sushi-grade salmon.
- Try Sambal instead of Sriracha for the spicy sauce.
- Adjust the spice level to your liking. Remove the jalapeno seeds, use less jalapeno, and adjust the Sriracha to suit your prefered spice level.
Dietary Customizations
- Make this vegetarian and use tofu in place of the raw fish.
- To make these gluten-free, Mom’s Place has a mix of gluten-free wonton wraps. Follow the package directions and bake accordingly, and be sure to use coconut aminos or tamari as a substitute for soy sauce. There are also recipes out there to make your own if you want to control the ingredients.
Serving Suggestions
- Serve with a side of soy sauce or sweet chili for a dipping sauce.
- Enjoy these little cups as a meal with a side of brown rice or a salad, like these:
- Asian Cucumber Salad
- Asian Broccoli Salad
- Asian Brussels Sprout Salad
Meal-Prep and Storing Leftovers
Prep-Ahead: Make the spicy mayo and crisp the wonton cups 3-4 days in advance. Store the components in an airtight container and store in the fridge. When you’re ready to assemble, re-crisp and warm the cups in the oven at 375 degrees F, and add a splash of soy sauce to the tuna to ensure its moist. Then assemble according to the instructions on the recipe card.
Leftovers: Unfortunately, the leftovers won’t be amazing for these because the wonton cups will become soggy. However, you could scoop out the filling and enjoy it as a poke bowl, with some sushi rice, or grab a sheet of nori and enjoy some sushi.
More Make Ahead Appetizers You Will Love:
If you make this Spicy Tuna Wonton Cup recipe, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spicy Tuna Wonton Cups
Ingredients
Wonton Cups
- 20-24 wonton wrappers
- cook spray
- 2 tsp black sesame seeds
- ½ tsp salt
Spicy Tuna
- 1 pound sushi grade tuna
- 1/4 cup kewpie mayonnaise or regular mayonnaise
- 2 tsp sesame oil
- 2 tbsp soy sauce Or tamari/coconut aminos
- 3 tbsp finely sliced green onions
- 1 tbsp sriracha
Toppings
- 1 jalapeno thinly sliced
- 1 avocado thinly sliced and then cut into 2 inch length pieces
- 1 tbsp black and white sesame seeds
Instructions
- Preheat the oven to 375F and spray a mini muffin tray with oil. Place a wonton wrapper in each muffin cup. Spray each cup with cooking spray and sprinkle with a few sesame seeds and a pinch of salt and then firmly press on any folds in the wonton wrapper inside the muffin cups so they stick to the side to allow for maximum space for the filling. Bake in the oven for approximately 10 minutes until golden in color and crispy.
- Place the tuna on a cutting board and finely chop it into a tartar/mince consistency. Add to a bowl along with the kewpie mayonnaise, sesame oil, soy sauce, green onions, sriracha and stir until well mixed
- Arrange the wonton cups on a platter. Place a small piece of the avocado in the bottom of each cup. Top with a spoonful of the tuna mixture and then place the jalapeno slice on top. Sprinkle with sesame seeds before serving.
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