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© 2015 by Jacquelyn Jones



Vegan Ahi Tuna Wonton Cups w/ Ginger Lime Crema

July 24, 2018

Finally, we vegans, (and non-vegans), can get in on the ahi tuna craze without harming any fishies in the process!  YAY!  I do have to admit, you're going to have to put in a little work for this one, but it's SO WORTH IT!  Who knew tomatoes could replace the much desired ahi tuna?!  You'll be surprised.  The dressing for the "tuna" is a tasty blend of coco aminos, lime juice, rice vinegar and some wasabi to give it a nice little kick. Nestled in a crunchy little wonton cup, the "tuna" is topped with a zesty ginger lime crema.  If you're looking for a fish replacement, or just want to wow the socks off your guests at your next party, then this is the fish, I mean dish!  Get ready to have your mind blown.  



Crispy Wonton Cups

  • 12 wonton wrappers

  • 1 tbsp sesame oil

  • 1 tbsp olive oil

  • coarse sea salt

  • mini muffin pan

"Tuna" Tartare

  • 6  firm Roma tomatoes, peeled, seeded and cut into a 1/4 dice (*to peel, boil for 30- 60 seconds, dump in ice bath, then peel skin off)

  • 1/2 tbsp freshly grated ginger

  • 1/2 tsp wasabi powder

  • 1 tbsp jalapeno, minced

  • 1/2 cup cucumber, seeded and cut into a 1/4 inch dice

  • 1 tbsp chives, minced

  • 2 tbsp cilantro, minced

  • 1 lime zested and juiced

  • 1 tsp rice vinegar

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp toasted sesame seeds

  • 1/2 tsp sea salt and a pinch of black pepper

  • *black (or toasted) sesame seeds and minced chives for garnish




  1. Crispy Wonton Cups: Preheat oven to 375 degrees.

  2. Whisk the oils together and lightly brush oil on one side of each wonton wrapper with a pastry brush, covering completely. Sprinkle with salt.

  3. Place each wonton wrapper, oiled side up, into a mini muffin cup. Gently push the wrapper in to form a cup, the edges will hang over the sides.

  4. Bake for 6-8 minutes or until golden brown. I found 7 min to be the sweet spot. 

  5. Remove from the pan and let sit until cool.

  6. "Tuna" Tartare: Put all the ingredients in a bowl and stir gently until well mixed.

  7. Using a fork, put tartare into wonton cups and sprinkle with sesame seeds and chives.  Top with the ginger lime crema to serve.


Ginger Lime Crema

  • 1/2 cup canned coconut milk

  • 1/2 cup raw soaked cashews (soak in boiling water for 1 hr, drain)

  • 4-5 limes, juiced 

  • 1/2 tsp freshly grated ginger

  • pinch of sea salt


  1. Add all ingredients to a Vitamix or blender, and blend until smooth.  

  2. Add to a piping bag or plastic baggy, refrigerate until cold. 

  3. Make a tiny hole by cutting the off the tip of the bag, and squeeze gently on top of "tuna".  Garnish with a cut piece of cut chive. 



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