Dinner

Tuna Wonton Cups with Truffle Oil and Caviar Recipe

ByIsabella Vance January 8, 2026January 8, 2026

Introduction

Tuna Wonton Cups are a delightful, elegant appetizer perfect for entertaining or a special treat. Crispy wonton shells are filled with a fresh, flavorful tuna mixture enhanced by truffle oil and a hint of lemon zest. They’re quick to make and impressive to serve.

The image shows four small appetizer cups made of a crispy, golden-brown shell with slightly curled edges, placed on a white plate over a white marbled surface. Each cup contains a layer of finely chopped pinkish-red tuna mixed with small green rings of scallions, topped with a dollop of shiny, black caviar. A thin, green garnish arches delicately on top of the caviar on the closest cup, adding a fresh touch to the elegant presentation. The focus is on the front cup with the background cups softly blurred. 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)
1 lemon (zest only)
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 (175°C).
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 and press the wonton wrappers into the cups. Spray the tops lightly with oil and bake for 10 to 12 minutes until golden and crispy. Remove and let cool completely.
Step 3: Finely chop the tuna and place it in a mixing bowl. Add crème fraîche, tamari, lemon zest, scallions, and truffle oil. Gently mix to combine. Season with salt and black pepper to taste.
Step 4: Spoon the tuna mixture into the cooled wonton cups. Top with caviar if desired and serve immediately.

Tips & Variations

For extra crispiness, ensure the wonton cups cool completely before filling.
Substitute tamari with gluten-free soy sauce if needed.
Use avocado or a dab of wasabi mayo inside the cups for a creamy twist.
If fresh truffle oil is unavailable, a few drops of sesame oil can add a nice depth of flavor.

Storage

Store any leftover tuna mixture in an airtight container in the refrigerator for up to one day. Wonton cups are best served fresh; store them separately in an airtight container to keep them crisp. Reheat cups briefly in the oven if needed before assembling.

How to Serve

A close-up of small crispy golden-brown cups shaped like flowers, each filled with three layers: the bottom layer is bright red diced tuna mixed with small bits of green herbs, the middle layer is creamy and white with green specks, and the top layer is a small mound of shiny black caviar, finished with a thin curved green garnish sitting on top. These cups are arranged neatly on a large white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tuna for this recipe?

Yes, you can use sushi-grade yellowfin or albacore tuna as alternatives. Just ensure the tuna is very fresh and properly handled.

Can I prepare these in advance?

You can bake the wonton cups a day ahead and store them airtight at room temperature. Prepare the tuna filling just before serving to maintain freshness.