Best 6 Crispy Wonton Cups With Tuna Salad Recipes

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Crispy wonton cups filled with creamy tuna salad are a delightful appetizer or light meal. These wonton cups are made with wonton wrappers that are baked until golden brown and crispy, then filled with a mixture of tuna, mayonnaise, celery, onion, and seasonings. The tuna salad is creamy and flavorful, and the crispy wonton cups provide a delightful contrast. This recipe also includes instructions for making a simple avocado crema to drizzle over the wonton cups, adding a touch of richness and creaminess. Additionally, there are variations provided for those who prefer a spicier or vegetarian version of the tuna salad filling. Whether you're looking for a quick and easy appetizer or a light and satisfying meal, these crispy wonton cups with tuna salad are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BAKED WONTON CUPS



Crispy Baked Wonton Cups image

If you want to up your appetizer game, learn how to make wonton cups! These crispy wonton cups are so versatile and can be stuffed with lots of delicious fillings!

Provided by Melissa Riker

Categories     appetizer

Time 12m

Yield 24

Number Of Ingredients 2

24 wonton wrappers
vegetable or light olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
  • Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
  • Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
  • Cool and stuff each wonton cup with the fillings of your choice!

Nutrition Facts : ServingSize 1 wonton cup, Calories 23 calories, Sodium 45.8 mg, Fat 0.1 g, SaturatedFat 0 g, Carbohydrate 4.6 g, Fiber 0.1 g, Protein 0.8 g, Cholesterol 0.7 mg

KETO TUNA SALAD CUPS



Keto Tuna Salad Cups image

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

4 large eggs
4 strips bacon
1/3 cup olive or avocado oil mayonnaise
2 tablespoons sour cream
1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
1 stalk celery, thinly sliced
Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained
2 scallions, sliced
Kosher salt and freshly ground black pepper
1 medium tomato, halved and cut into 8 slices
16 leaves Bibb lettuce

Steps:

  • Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
  • Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
  • Sprinkle the tomato slices with salt and pepper.
  • Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

Nutrition Facts : Calories 250, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 380 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 14 grams, Sugar 2 grams

THE BEST TUNA SALAD



The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

CRAB SALAD IN CRISP WONTON CUPS



Crab Salad in Crisp Wonton Cups image

Provided by Ellie Krieger

Categories     appetizer

Time 35m

Yield 6 servings (serving size is 3 pieces)

Number Of Ingredients 15

Nonstick cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
  • Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
  • Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
  • In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

TUNA POKE WITH WONTON CHIPS



Tuna Poke with Wonton Chips image

Provided by Jet Tila

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
8 to 10 wonton wrappers
Kosher salt
1 cup (240 milliliters) hot water
1/4 cup (20 grams) dried wakame seaweed (optional)
1 pound (454 grams) sushi-grade tuna
1/3 cup (35 grams) finely diced Maui or Vidalia onion
1 teaspoon toasted sesame oil
1/2 teaspoon chile flakes, optional
2 teaspoons (10 milliliters) soy sauce
1/2 tablespoon (4 grams) toasted sesame seeds
2 scallions, thinly sliced on the bias

Steps:

  • Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
  • Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
  • Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
  • Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

WONTON TACO SALAD CUPS



Wonton Taco Salad Cups image

These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!

Provided by Valerie Bertinelli

Categories     appetizer

Time 30m

Yield 24 taco cups

Number Of Ingredients 13

Nonstick cooking spray, for greasing
Twenty-four 3.5-by-3.5-inch square wonton skins
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, peeled and grated
1/2 pound ground turkey, preferably dark meat
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Heaping 1/2 cup grated Cheddar
Assorted toppings, such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro, for serving

Steps:

  • Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
  • Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
  • In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
  • To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
  • Transfer the taco cups to a platter and serve.

Tips:

  • To make the wonton cups, use a wonton wrapper and a mini muffin tin. Spray the muffin tin with cooking spray and place a wonton wrapper in each cup. Bake at 375°F for 5-7 minutes, or until golden brown.
  • For the tuna salad filling, use canned tuna, mayonnaise, celery, onion, and seasonings. You can also add other ingredients, such as chopped hard-boiled eggs, chopped pickles, or chopped olives.
  • To make the spicy mayo dipping sauce, mix together mayonnaise, Sriracha sauce, and lemon juice. You can also add other ingredients, such as chopped cilantro or chopped jalapeños.
  • Serve the wonton cups filled with tuna salad and a side of spicy mayo dipping sauce.

Conclusion:

Crispy wonton cups filled with tuna salad are a delicious and easy-to-make appetizer. They are perfect for parties, potlucks, or a quick snack. The wonton cups are crispy and golden brown, and the tuna salad filling is creamy and flavorful. The spicy mayo dipping sauce adds a nice kick of flavor. This recipe is sure to be a hit with everyone who tries it.

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