Ahi Tuna Poke Cups

Ingredients

• Cooking Spray

• 3 Tbs. Vegetable Oil

• 12 Twin Dragon Wonton Wrappers

   

  For the Pickled Cucumbers:

• 1 Persian cucumber – ¼” dice

• ¼ C Rice Vinegar

• 1 tsp. sugar

• 2 Tbsp. hot water

For the Wasabi Crema:

• 3 oz. sour cream

• 1-2 Tbs. prepared wasabi (to desired level of heat)

For the Ahi Poke:

• 1 lb. sushi grade ahi tuna – diced into ½” pieces

• 1 scallion sliced thinly on a bias

• 2 Tbsp. soy sauce

• 1-1/2 Tbsp. sesame oil

• ½ Tbsp. siracha

• 1 avocado – 1/4” dice

• ½ tsp. each of toasted sesame seeds and black sesame seeds

Instructions

1. Preheat oven to 375 F. Spray muffin tin with cooking spray, use a paper towel to make sure bottom and sides of each cup are lightly coated.

2. Brush vegetable oil on each wonton wrapper & gently place into the muffin tin, pushing corners out to the sides so they don’t close in while baking.  Bake 8 mins. on top rack, keep an eye on them, remove when golden brown.  Set aside to cool.

3. Make the Pickled Cucumbers – dice a Persian cucumber into a small ¼” dice and in a small bowl combine ¼ cup rice vinegar, sugar and hot water, stir to dissolve.  Add to the bowl of diced cucumbers, reserve in the fridge.

4. Make the Wasabi Crema – combine sour cream and prepared wasabi in a small bowl, reserve in the fridge.

5. Prepare Ahi Poke- add diced ahi tuna to a bowl with thinly sliced scallions, soy sauce, sesame oil, siracha and toasted and black sesame seeds.  Stir to combine.

6. Dice an avocado into a small dice and carefully fold into the ahi tuna mixture.

7. Assemble the Ahi Tuna Poke Cups by spooning the ahi tuna and avocado mixture into the wonton cup, top with a few pickled cucumbers and a drizzle of the wasabi crema…serve!