Crispy Wonton Cups with Tuna Salad

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 freshly ground black pepper
• 1 (5-ounce) can chunk light tuna
• drained
• 1 1/2 cups snow peas

Instructions

1. Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
2. Place 1 wonton wrapper into each cup.
3. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray.
4. Bake until they are golden brown, 5 to 6 minutes.
5. Remove from the oven and let cool.
6. Slice 1/2-inch 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).
7. Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined.
8. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.)
9. Place into a bowl with the tuna.
10. Thinly slice 1/2 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.
11. Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.