Baked Tuna Salad Wontons
This is different, isn’t it? I was going to make something different and then decided to give these wontons a go. I’ve always had my tuna salad cold and wasn’t real sure if I would like this. But you never know until you try it, right?
Well, now I’ve tried it and can’t say it’s too bad. I wish I was better at stuffing them. It really could have used a little more tuna salad, in my opinion. That being said, they were actually quite good.
The inside is your typical tuna salad, whatever that may consist of. I only use the tuna, hard boiled eggs, Miracle Whip, salt and pepper in mine. You should use whatever your go to tuna salad is.
And, another great thing….these are baked. Better for ya that way. But, if you like them better fried. Just drop these puppies in some hot oil and cook about 3 minutes, give or take, on each side.
I have several egg roll recipes that I’ve come up with, but this would be my first with won tons. Stick around for some more. And if you want to check out the egg roll recipes before you leave….here ya go!
What kind of won tons have you tried before?
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Baked Tuna Salad Wontons
- 9 x 13 Baking Sheet
- 1 Pkg (6.4 oz) Albacaore Tuna, in Water
- 2 Eggs, hard boiled, chopped
- 1/2 Cup Miracle Whip
- Salt and Pepper To Taste
- 16 Wonton Wrappers
- 1 Egg, Beaten
- 2 Tbsp Olive oil or more
- Preheat oven to 425°.
- Mix tuna, chopped hard boiled eggs, Miracle Whip and salt and pepper in a small bowl.
- Place 1 tbsp of tuna salad on wonton wrapper, mostly in the center.
- Fold wrapper in half to form a triangle.
- Moisten the edges of the wonton using the beaten egg. Press edges to seal.
- Place on a sprayed baking sheet.
- Brush the top of the wonton with olive oil.
- Bake for 5 minutes. Remove from oven. Flip each wonton and place back in the oven for additional 5 minutes. **Oven times may vary.
- Remove from oven and allow to call about 15 minutes. Serve.