12 square wonton wrappers
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
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.
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.
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.
Slice the tuna ¼-inch thick, against the grain.
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!