2 can of Chicken of the Sea Tuna in water

1 teaspoon coconut oil or vegetable oil

1 tomato. diced

1 tablespoon red onion, finely chopped

1 jalapeno, finely chopped

1 clove of garlic, finely minced

1 teaspoon green onions, finely minced

pinch of salt

pinch of black pepper

8-12 wanton skins

1 egg

1 cup of oil for frying


Heat a small skillet on the stove on medium heat. Add the onions, peppers and tomato. Sauté for 1 minute. Add in the garlic, salt and black pepper.

Allow to cook until the tomato of soft and the water from it has cooked off.

Drain the tuna and squeeze out as much water as you can.

Add the tuna to the skillet and mix it in well. Add in the green onions. Cook until the tuna is fully heated through.

Remove from the stove and allow to cool.

While the tuna filling is cooling, mix the egg with 1 tablespoon of water.

Heat the oil to 375 degrees.

Lay out a few of the wanton skins at a time, add a little scoop of the tuna mix to the middle of each skin.

Using a small brush, brush the edges of the skins with the egg wash. Take one end of the skin and fold it over over to form a triangle. Seal the edges together really well. You don’t want the skins to open while it is frying.

Once all the filling is gone, start frying the wontons.

Fry for about 1 minute and until it is golden brown and crispy.

Drain on paper towels.

Serve hot with Tamarind Dipping sauce.





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