Crispy Wonton Cups with Tuna Salad

1. 1

   Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.

2. 2

   Place 1 wonton wrapper into each cup.

3. 3

   Press the wontons into the cups with your fingers and spray each wrapper with cooking spray.

4. 4

   Bake until they are golden brown, 5 to 6 minutes.

5. 5

   Remove from the oven and let cool.

6. 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. 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. 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. 9

   Place into a bowl with the tuna.

10. 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. 11

    Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

* Per serving · 4 servings · Values may vary.