My tradition on the eve of the new year is a bevy of friends, champagne and a table of small bites. Small bites allow much of the work to be completed before guests arrive, leaving plenty of time for mingling and munching. Plus, you can eat the leftovers (if there ARE any leftovers) the following days and feel like you are re-living the festivities. Happy new year!
Tuna Poke in Wonton Cups
- 24 wonton wrappers
- 2 tablespoons Asian sesame oil, divided
- 12 ounces sashimi-quality ahi tuna, chilled
- 2 green onions
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon minced fresh ginger
- ½ large, firm-ripe Haas avocado
- Black sesame seeds
Preheat the oven to 350 degrees.
Lay the wonton wrappers on a work surface and, using about 1 tablespoon of the oil, brush 1 side of each. Tuck the wonton wrappers into mini-muffin tins, oiled sides down (work in batches if necessary). Snuggle the wrappers into the cups, pleating as necessary to fit. Bake until the wontons are starting to brown on the bottoms and tips, about 8 minutes. Remove the wontons and let cool in the tins. Let stand for up to 3 hours.
With a very sharp knife, cut the tuna into ¼ inch thick slices. Stack the slices and cut them lengthwise into ¼ inch thick widths. Cut those crosswise into dice (don’t worry if pieces aren’t perfectly symmetrical). Put the tuna in a small mixing bowl and add the remaining tablespoon oil, green onions, soy sauce, lime juice, and ginger. Fold gently to mix. Cut the avocado into fine dice and add it to the bowl with the tuna. Fold it in gently to mix. Spoon the poke into the wonton cups and sprinkle with sesame seeds.
Serve immediately. Makes 24 portions (12 servings) Note: I usually make the filling ahead of time but don’t add the avocado until later. This way the flavors can meld and you won’t be scrambling too much before the party starts. Also, you can make the wonton cups ahead of time (about 3 hours.)
Recipe courtesy of Party Appetizers by Tori Ritchie.
Below are pictures of other NYE small bites.