Mini Ahi Tuna Poke Bowls, developed by Brynn McDowell, RDN of The Domestic Dietitian, are the perfect pop of flavor for your next gathering. Ahi tuna mixed with mango and avocado, and topped with creamy sriracha, fits every flavor into one wonton wrapper bite.
| 1 lb sushi grade Ahi tuna, cubed | |
| 1/2 cup ponzu sauce | |
| 1 tsp. sesame oil | |
| 1 cup mango, finely diced | |
| 4 scallions, finely diced | |
| 1 avocado, finely diced | |
| 1/2 cup plain, Greek yogurt | |
| 1-2 Tbsp. sriracha | |
| 12 wonton wrappers | |
| cooking spray | |
| sesame seeds, for garnish |
Recipe developed by Brynn McDowell, RDN, of The Domestic Dietitian
| 1. | Preheat the oven to 350 degrees |
| 2. | Mix ponzu sauce and sesame oil in a medium bowl, and add cubes of Ahi Tuna. Set aside. |
| 3. | Lightly spray a muffin tin with cooking spray |
| 4. | Cut the 4 corners off a stack of 12 wonton wrappers |
| 5. | Lightly press a single wonton wrapper into each space on the muffin tin |
| 6. | Spray the tops of the wonton wrappers with cooking spray |
| 7. | Place in the oven until golden brown and crispy, about 7-8 minutes |
| 8. | Remove from the oven and allow to cool before using |
| 9. | Combine the greek yogurt and sriracha in a small bowl |
| 10. | To assemble the mini poke bowls, add a few chunks of tuna, mango, avocado and scallion to each wonton cup. |
| 11. | Drizzle with a little of the sriracha greek yogurt and sprinkle with sesame seeds |
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