Crispy Wonton Cups with Tuna Salad (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 12 |
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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 |
Directions:
1. Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
2. 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.
3. 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.
4. Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.
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