Tuna Sashimi with Avocado Wanton

Updated: Jul 1, 2018


  • 12 square wonton wrappers

  • vegetable spray

  • ¼ cup good quality mayonnaise

  • 1 tablespoon Sriracha

  • 2 avocados, pitted

  • 1 Serrano or jalapeno, seeded, deveined, and minced

  • ⅓ cup red onion, finely chopped

  • 2 tablespoons fresh lime juice

  • ½ - ¾ teaspoon Kosher salt

  • pinch of freshly ground black pepper

  • 7 ounces sushi-grade tuna

  • 1 tablespoon black sesame seeds (white is ok too)

  • 2 scallions, green parts only, thinly sliced


  1. Preheat the oven to 350 degrees F. Lightly spray each cup of the muffin tin with the cooking spray. Gently press a wonton wrapper into each cup so that the wrapper takes its shape. Lightly spray the wonton wrappers with the vegetable spray and bake for 8 - 10 minutes, or until crispy and golden-brown.

  2. While the wonton cups are baking, mix the mayonnaise and Sriracha in a small bowl to make the quick Sriracha aioli. Cover and refrigerate until ready to serve.

  3. In a medium-sized bowl, mash the avocados with a fork. Stir in the Serrano, red onion, and lime juice. Season with salt and pepper to taste.

  4. Slice the tuna ¼-inch thick, against the grain.

  5. Once the wonton cups have baked, remove and allow to cool. Once cooled to room temp, place a dollop of the avocado mixture in each cup. Top with two slices of tuna, drizzle with the Sriracha aioli, and garnish with the sesame seeds and scallions. Serve and enjoy!


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