CRISPY WONTON CUPS WITH TUNA SALAD {sandra lee}

By grinder

Prep Time: 10 minutes/Inactive Prep Time: -- Cook Time: 6 minutes/Level: Easy

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 fresh ground black pepper
• 1 {5oz} can chunk light tuna, drained
• 1.5 cups snow peas

Preparation

Step 1

Preheat oven to 375°F. Coat a 12-cup mini muffin tin with nonstick spray.

Place 1 wonton wrapper into each cup. Press wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5-6 minutes. Remove from oven and let cool.

Slice ½” 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 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 onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.} Place into a bowl with the tuna. Thinly slice ½ 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.

Fill each wonton cup with tuna salad, transfer to a serving platter and serve.