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Tuna-Artichoke Cups


Yield

Makes 12 appetizers

Ingredients

1 can (6 ounces) tuna in water, preferably albacore, drained, liquid reserved
1/4 cup minced shallots
1 tablespoon white wine vinegar
1/4 teaspoon ground coriander
4 ounces cream cheese
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash fresh nutmeg
12 wonton wrappers
2 tablespoons unsalted butter, melted
Chopped parsley or chives, for garnish

Preparation

  1. Preheat oven to 350°F. In a small saucepan, heat tuna liquid, shallots, vinegar and coriander to boiling. Reduce heat; simmer uncovered until liquid has evaporated. Add tuna and cream cheese and cook, stirring constantly, until cheese melts. Stir in artichokes, lemon juice, salt, pepper and nutmeg. Cool slightly.
  2. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon tuna mixture evenly into wonton-wrapper cups.
  3. Brush edges of wonton wrappers with melted butter. Bake for 20 minutes or until tuna mixture is set and edges of wonton wrappers are browned. Sprinkle with parsley or chives, if desired.

Nutritional Information

Serving Size: 1 appetizer
Sodium 288 mg
Protein 6 g
Fiber <1 g
Carbohydrate 7 g
Cholesterol 21 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 50 %
Calories 100

Dietary Exchange

Vegetable 2
Fat 1

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