Recipe by @theposhpescatarian
Inspired by Asian seafood flavors, these ginger lime wild tuna wontons are made with pantry essentials like Wild Planet Albacore Tuna, cabbage and cilantro.
2 (5oz) cans of Wild Planet Albacore Wild Tuna
½ tsp Lime zest
Juice of 1 lime
1 Tbsp grated Ginger
⅓ cup Cilantro, leaves only, roughly chopped
1 tsp Red pepper flakes
3 Tbsp soy sauce, more as needed
3 Tbsp Vegetable oil, separated
1 tsp Cumin powder
2 Garlic cloves, minced
1 cup green Cabbage, shredded
1 small Carrot, grated
3 Tbsp water, more as needed
1 Tbsp toasted Sesame oil
1 package of Wonton wrappers
In a medium sized bowl, add the entire content of tuna cans and the lime juice and zest. Use a fork or clean hands to break up the tuna into flakes. Set aside.
Add 1 tablespoon of vegetable oil to a medium sized skillet over medium heat.
Add the garlic, cumin, red pepper flakes and garlic, and cook for 30 seconds.
Add the cabbage and carrot, and sauté for 2 minutes or until flagrant and the cabbage is soft. Remove from the heat and allow to cool.
Add the cabbage mix to the tuna. Add the soy sauce and mix to combine. Use a spoon or rubber spatula to gently fold the mix together. Taste for seasoning and adjust as needed.
Fill each wonton wrapper with a teaspoon of the tuna mix and use a pastry brush or your finger to add a little water to the edge of the wonton wrapper. Pinch the edges to seal - you can create a triangle or a purse shape.
Add the remaining oil to a skillet over medium heat. Pan fry the dumplings for 1 minute on each side or until brown on the bottom.
Turn the heat up to high, add one tablespoon of water, and cover with a lid to steam the dumplings for 1-2 minutes.
Remove from the pan, drizzle with toasted sesame seed oil and serve immediately with your favorite dumpling sauce.