This post may contain affiliate links. Please read our disclosure policy.
Tuna Wonton Cups with finely chopped raw tuna folded with crème fraîche, tamari, lemon zest, and a light touch of truffle, set in crispy baked wonton shells. This appetizer is topped with caviar just before serving.
Crisp and shattering on the outside, creamy and rich in the center. The tuna stays cool and silky, the crème fraîche softens everything, and the tamari brings that savory depth. The caviar adds clean saltiness that hits right at the end. Each bite is crunchy, salty, and so flavorful. Insanely poppable. Beyond delicious.
Sushi-Grade Bluefin Tuna | Crème Fraîche | Lemon | Scallions | Salt | Black Pepper | Black Truffle Oil
Keep the tuna very cold until the moment you are ready to work with it. Zest the lemon and also rinse and trim the scallions so they are all ready.
Wonton Wrappers | Oil Spray | Muffin Tin
Before baking, cut a small X in the center of each wonton wrapper, this prevents air pockets and keeps the cups from puffing too much. Lightly spray the muffin tin and the wrappers so they release cleanly and bake evenly. The cups should be baked ahead and allowed to cool completely because if they are too warm it will steam and soften the wontons, and we want that crunch.
Tamari | Caviar
Measure the tamari and truffle oil before mixing so seasoning stays controlled. Both are easy to overdo once combined, so make sure you are adjusting for taste. Keep the caviar cold and untouched until serving to preserve the texture.
Make an “X” in the middle of the wonton wrappers so they don’t puff up, don’t skip this step.
- Bluefin tuna: Sushi-grade ahi works just as well here and keeps the same silky texture. Make sure you are using sushi-grade whatever you get.
- Creme fraiche: Sour cream works, but it will be tangier and slightly looser. Full fat Greek yogurt is fine too, just thicker and a bit sharper.
- Tamari: Soy sauce is a direct swap with no adjustment needed, but use a little less because it’s saltier.
- Black truffle oil: This can be left out without breaking the dish, or a small drizzle of good olive oil will keep the texture right, but you will be missing the truffle note.
- Caviar: Salmon roe or trout roe both work and keep the same salty pop. You can also skip it entirely and finish with flaky salt.
- Wonton wrappers: Egg roll wrappers cut into rounds will work in a pinch, but the cups will be thicker and less delicate.
Bluefin Tuna Wonton Tostadas
Silky bluefin tuna layered with sesame and citrus over a crisp wonton tostada. Clean, savory fish with brightness from citrus and real crunch underneath.
Salmon Wontons
Raw salmon mixed with a creamy dressing and fresh crunch, set on baked wontons. Rich salmon flavor balanced by acidity and texture..
Scallop Tostadas
Sweet scallops with citrus and heat on a crunchy tostada base. Warm scallops, sharp citrus, and spice in every bite.
Cucumbertini: This cocktail brings chill and brightness that feels effortless alongside these tuna cups. Clean cucumber and light herbal notes cut through richness and refresh without fuss.
Steak Frites: Steak frites brings classic bistro energy to the table. Simply seasoned steak with a good sear and hot, salty fries is straightforward and satisfying, the kind of main that grounds the rest of the spread without complicating it.
Butter Lettuce Salad: Butter lettuce salad with crisp leaves and a simple vinaigrette keeps the feel fresh.
Melon Dessert: Melon dessert finishes things on a light not. Pleasantly sweet with ripe is exactly what you need to end this menu.
The wonton cups can be baked ahead and stored at room temperature once fully cooled. The tuna mixture is best made close to serving so it stays fresh and clean tasting. Assemble right before serving for the best texture.
I get it from Imperia Caviar.
No. It adds a salty pop, but the dish works without it. A finish of flaky salt still gives you plenty of flavor.
Tuna Wonton Cups
Equipment
- muffin tin
- oven
- Mixing bowl
- Sharp knife
- Microplane, or fine grater
Ingredients
- 12 wonton wrappers
- oil spray
- 10 oz bluefin tuna, finely chopped
- 4 scallions, green parts only, finely sliced
- 1½ tbsp creme fraiche
- 1 tbsp tamari, or soy sauce
- 1 lemon, zest
- ½ to 1 tsp black truffle oil, to taste
- salt, to taste
- black pepper, to taste
- caviar, optional, for topping
Instructions
- Preheat the oven to 350°F.
- Bake the Wonton Cups: Using a knife, cut a small X in the center of each wonton wrapper to prevent puffing. Lightly spray a muffin tin with oil, press the wonton wrappers into the cups, then lightly spray the tops with oil. Bake for 10 to 12 minutes, until golden and crispy. Remove from the oven and let cool completely.12 wonton wrappers, oil spray
- Prepare the Tuna: Finely chop the tuna and add it to a mixing bowl. Add the creme fraiche, tamari, lemon zest, scallions, and truffle oil. Gently mix until combined, then season with salt and pepper to taste.10 oz bluefin tuna, 4 scallions, 1½ tbsp creme fraiche, 1 tbsp tamari, 1 lemon, ½ to 1 tsp black truffle oil, salt, black pepper
- Assemble: Spoon the tuna mixture into the cooled wonton cups. Finish with caviar, if using, and serve immediately.caviar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Nadia!
I have a question regarding the Bluefin tuna, I’m just having a hard time placing which grade we should be using for the recipes (shutoro, otoro, akami..?)
And I also have the same question for the Tuna Crudo and the Spicy Tuna with crispy rice recipe.
How fatty is the tuna supposed to be?
Thank you in advance❤️
Can’t wait to try these!