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
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.
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.
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.
Make the Wasabi Crema – combine sour cream and prepared wasabi in a small bowl, reserve in the fridge.
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.
Dice an avocado into a small dice and carefully fold into the ahi tuna mixture.
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!
