Dinner

Tuna Wonton Cups with Creme Fraiche and Truffle Oil Recipe

Bylilan Sage August 27, 2026August 27, 2026

Introduction

Tuna Wonton Cups are a delightful appetizer combining crispy wonton shells with a fresh, flavorful tuna mixture. These bite-sized treats are perfect for parties or an elegant snack that impresses with minimal effort.

The dish shows several small, crispy golden-brown cups made from flaky pastry, each holding a layered filling. The first layer inside the cup is a glossy, finely chopped mix of pink and red raw fish with small green onion rings adding a fresh burst of color. On top of that sits a dark pile of shiny, tiny black and green pearls, likely caviar, giving a rich texture contrast. Each cup is garnished with a thin, curved green chive on top, and all cups are arranged closely together on a white plate resting on a white marbled surface. The focus is sharpest on the closest cup while others blur softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 wonton wrappers
Oil spray
10 oz bluefin tuna, finely chopped
4 scallions (green parts only), finely sliced
1½ tbsp crème fraîche
1 tbsp tamari (or soy sauce)
Zest of 1 lemon
½ to 1 tsp black truffle oil, to taste
Salt, to taste
Black pepper, to taste
Caviar (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: Using a knife, cut a small X in the center of each wonton wrapper to prevent puffing. Lightly spray a muffin tin with oil, press the wonton wrappers into the cups, then lightly spray the tops with oil. Bake for 10 to 12 minutes, until golden and crispy. Remove from the oven and let cool completely.
Step 3: Finely chop the tuna and add it to a mixing bowl. Add the crème fraîche, tamari, lemon zest, scallions, and truffle oil. Gently mix until combined, then season with salt and pepper to taste.
Step 4: Spoon the tuna mixture into the cooled wonton cups. Finish with caviar, if using, and serve immediately.

Tips & Variations

For a milder flavor, reduce the truffle oil or substitute with a few drops of sesame oil.
Try adding finely diced cucumber or avocado for extra texture and freshness.
Use low-sodium tamari or soy sauce to control saltiness.

Storage

Store the tuna mixture separately in an airtight container in the refrigerator for up to 24 hours. Keep the wonton cups in an airtight container at room temperature to maintain crispness and assemble just before serving. Avoid refrigerating the filled cups as the shells will soften. If needed, reheat the empty wonton cups briefly in a 350°F oven to restore crispness.

How to Serve

The image shows small appetizer cups made of golden, crispy pastry shells with ruffled edges. Each cup is filled with a bright pinkish-red mixture that looks like minced raw fish mixed with green onion slices. On top of this layer, there is a small mound of shiny, black caviar. A thin, curved green garnish is placed on the caviar in the cup closest to the front. The cups are placed on a smooth, white plate with a subtle texture, set on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna instead of fresh bluefin tuna?

While fresh bluefin tuna offers the best texture and flavor for this recipe, you can substitute with high-quality canned tuna in water if fresh is unavailable. The texture will be softer but still delicious.

What can I use if I don’t have black truffle oil?

If you don’t have black truffle oil, a small amount of toasted sesame oil or extra lemon zest can add interesting flavor. Use sparingly to avoid overpowering the dish.