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Health & Fitness

Yumo! Tuna Poke Cup Recipe

I cook a lot and would love to share what I make with you – especially this Tuna Poke Cup Recipe.

But, here’s the thing: I don’t use recipes. It's true.

I kind of get an idea of what I’m going to cook (sometimes it’s based on what we have in the ‘fridge and cabinets), I may reference a few recipes, but I really wing it most of the time.

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I don’t measure anything and I kind of just taste as I go.

This technique makes me a great cook, but a terrible baker. OMG – my baking is horrific. Like hideous and you couldn’t feed it to a dog. But that’s all fine and good because most baked things aren’t exactly healthy anyway.

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These Tune Poke Cups are just so damn delicious that I did my best to put together the recipe for you. But, please, nothing would make me happier than you modifying this recipe to your taste. If you like it spicier, add more wasabi. If you hate sesame seeds, leave ‘em out.

That’s what healthy, customized cooking is all about anyway – eat the healthy food you love and don’t eat what you hate. Honestly, if kale makes you throw up in your mouth a little bit, don’t eat it. I personally loathe green peppers. Just thinking about them makes me gag. Uck.

Ok, so onto the recipe.

Tuna Mixture:

- 1 pound sushi-grade tuna diced up in tiny pieces. My favorite places in San Diego to get this are Seaside Market in Cardiff and Point Loma Seafood in Point Loma.

- 3 finely chopped green onions

- 3 tablespoons tamari. I buy the organic, gluten-free stuff. I always use tamari instead of soy sauce. Most soy sauce has some nastystuff  in it including a ton of salt and sodium benzoate.

- 1 tablespoon toasted sesame oil

- 1 teaspoon grated, fresh ginger

- Pinch of powdered wasabi

- 3T sesame seeds

- optional: 1/2 c. finely chopped cucumber and/or avocado

Mix ‘er all up and keep refrigerated until you’re ready to serve it. I wouldn’t keep it for longer than 24 hours before serving. Don’t put avocado in if you’re going to keep this in the ‘fridge for a while – add it right before serving.

The Cups:

I used Dynasty won-ton wrappers. Ok, ok, they aren’t whole grain and they’re chock full of gluten. But, here’s the deal – you’re only going to be eating a few and they’re a great way to get a crunchy little cup without eating anything deep fried. Plus they’re only 17 calories each!

Place the won ton wrappers in a muffin tin. You can use the appropriate size tin for the size of cups you want. Mini ones would be great for appetizers! Just place the wrappers in the tin to make a little cup formation – no oil needed.Bake in a 350 degree oven for 3-5 minutes til they start to brown on the edges. Keep a close eye on these because they cook QUICKLY!

Pop them out of the tin. That’s it!

You could fill these will all sorts of different stuff, too. For the kids, I use canned tuna because they don’t like it raw.

The taste of the won ton cups is really, really mild so you could fill it with just about anything. It’s really just about the crunch and having them as a cute food container.

To finish, fill with the tuna mixture and you’re done! Now make some of these for the next party you’re going to and impress everyone – just be sure you tell ‘em where you got the recipe!


Sara Christensen is a private weight loss coach based in San Diego. She works with women to create bodies and lives that they love.

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