Ingredients:

  • 24 wonton wrappers
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (5 ounce) can tuna in water, drained
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • Pinch of salt
  • Black sesame seeds (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Toss wonton wrappers with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet lined with parchment paper. Bake until golden brown and crispy, about 12-15 minutes. Let cool completely.
  2. In a medium bowl, combine drained tuna, mayonnaise, sriracha, soy sauce, sesame oil, and green onion. Mix well. Taste and adjust seasoning as needed. Cover and refrigerate for 15 minutes to allow flavors to meld.
  3. In a small bowl, mash the avocado with lime juice and a pinch of salt until smooth but still slightly chunky.
  4. Spoon a small amount of the spicy tuna mixture onto each cooled wonton crisp. Top with a dollop of mashed avocado.
  5. Sprinkle with black sesame seeds (if using). Serve immediately.