Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Tuna Wontons
Serves 6

1/2 cup Tuna (flakes)
4 tbsp. Red Bell Pepper (diced)
2 tbsp. Yellow Bell Pepper (diced)
1 tsp. Ginger (minced)
1 tbsp. Cilantro (minced)
3 tbsp. Scallions (minced)
4 tbsp. Ricotta Cheese
Salt and Pepper to taste
1 tbsp. Olive Oil
18 Wonton Wrappers
1 Egg (whipped)
2 cups Vegetable Oil

Méthode:
Heat olive oil over medium heat, add red and yellow bell peppers, onion, tuna, ginger and cilantro. Cook for 3-4 minutes. Remove from heat. Place into a bowl and fold in ricotta cheese. Season with salt and pepper then refrigerate for 20 minutes. Place about 1 tablespoon of filling in the center of wonton wrapper and fold to make a triangle (seal by brushing edges of wonton wrapper with egg). Repeat until all wrappers are full. Heat 2 cups of vegetable oil until 360 degrees. Drop wontons into oil and cook until golden brown on each side, about 1-2 minutes.