Mini Ahi Tuna Poke Bowls
These Mini Ahi Tuna Poke Bowls are an easy, fresh and delicious seafood appetizer idea! Full of heart healthy nutrients, making them perfect for entertaining.
Disclaimer – By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.
The holiday season is quickly approaching which means parties, get togethers, and food-centered gatherings galore.
Have you ever noticed that appetizers and hors d’oeuvres at parties tend to me the same wherever you go? Don’t get me wrong, I’m always down for a cheese platter but it’s nice to see some new treats on the appetizer table.
Seafood is a great ingredient to use for a festive, filling, healthy appetizer. Who doesn’t love good food that’s also good for you?
Benefits of Seafood
- According to the Journal of the American Medical Association, eating seafood 2 times a week has been linked to a decreased risk of heart disease and is a great source of lean protein and heart healthy omega 3 fatty acids.
- Seafood can be pretty budget friendly, especially when it’s local and seasonal catches. Frozen and canned seafood like tuna and salmon are also great choices that are easy on the wallet.
- Seafood pairs well with a variety of flavors and ingredients, making it the perfect fit for salads, spicy latin dishes, or italian pasta.
- Most seafood dishes are quick and easy to make, which makes for great party food since you have more time to mingle with guests instead of being stuck in the kitchen
These Mini Ahi Tuna Poke Bowls combine two of my favorite things – ahi tuna and appetizers that you don’t need silverware to eat.
Is there anything more awkward than having to hold a plate full of appetizers and a fork, while standing? I mean, how do you hold your wine?
The Perfect Appetizer
Seriously though, these mini poke bowls are the perfect bite of deliciousness. The fresh tuna combined with the sweet mango, creamy avocado, and spicy scallion is perfection. Topped with a drizzle of sriracha greek yogurt and all served in a crunchy, flaky wonton wrapper. Your guests (and you!) will go crazy for them.
They are simple to assemble and can be made ahead of time so you don’t have to be scrambling around before guests arrive. The only cooking required is the wonton wrappers, which takes less than 10 minutes from start to finish.
Since the ahi tuna is raw in this recipe, you want to make sure you purchase sushi grade tuna. To save time and make it easier on myself, I purchased pre-marinated ahi tuna poke from my local Safeway seafood counter. However, I love the simple combination of ponzu and sesame oil in this Ahi Poke Bowl recipe from Wanderspice if you can’t find pre-marinated tuna.
To create the wonton cups, I found some great advice from the Healthy Seasonal Recipes blog, where she recommended cutting on the corners on the wonton wrappers before baking them to avoid any sharp edges. Genius! Simply spray a muffin pan with cooking spray, lightly press a wonton wrapper into each space, spray again with cooking oil, and bake for about 7-8 minutes, until golden brown and crispy.
While the wontons cook, chop up all your other ingredients and then you are ready to go! I used frozen mango that I thawed in the fridge, but you could also use fresh or even canned. The key with these mini ahi tuna poke bowls is to cut up all the ingredients pretty small and uniformly. You want to pack as much flavor into each bowl as possible.
- 1 lb sushi grade ahi tuna (I purchased pre-marinated ahi tuna from the local grocery store)
- 1 cup mango, finely diced
- 4 scallions, finely diced
- 1 avocado, finely diced
- ½ cup plain, greek yogurt
- 1-2 tbsp sriracha
- 12 wonton wrappers
- cooking spray
- sesame seeds, for garnish
- Preheat the oven to 350 degrees
- Lightly spray a muffin tin with cooking spray
- Cut the 4 corners off a stack of 12 wonton wrappers
- Lightly press a single wonton wrapper into each space on the muffin tin
- Spray the tops of the wonton wrappers with cooking spray
- Place in the oven until golden brown and crispy, about 7-8 minutes
- Remove from the oven and allow to cool before using
- Combine the greek yogurt and sriracha in a small bowl
- To assemble the mini poke bowls, add a few chunks of tuna, mango, avocado and scallion to each wonton cup.
- Drizzle with a little of the sriracha greek yogurt and sprinkle with sesame seeds