Mini Ahi Tuna Poke Bowls 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.

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. 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. 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 yourself, purchase pre-marinated ahi tuna poke from my your local supermarket seafood counter or fresh seafood market.

How to make Mini Ahi Tuna Poke Bowls

Ingredients

• 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

Directions

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