Having the flu sucks a lot. Take my word for it. That sucker has knocked me out for days. It’s been a strict diet of Sunny D and Nyquil topped off with Season 3 of Vampire Diaries on Netflix. It’s ok though, Alaric and Damon kept me company between long, long naps and guzzling gallons of vitamin C.
I’m still not at 100%. I’m not even at 50%. I’m starting slow with chicken noodle soup (creamy, homemade and the most comforting soup ever). I’m hoping that I’ll be back to full capcity sooner rather than later. I’d like to be eating better tasting things. Like tuna rangoon.
I’d heard of crab rangoon before but never tried it because, of course, I couldn’t find wonton wrappers anywhere in the universe. As soon as I did find them, my mind flooded with tons of recipes that I’d seen and wanted to make. On the list was Can You Stay For Dinner’s tuna rangoon. I’m now a serious rangoon fan. The creamy texture of the tuna and cream cheese pairs nicely with the crispy wonton. Cap it off with duck or soy sauce and you can call it the perfect quick lunch. It’s a great, light bite.
I love snack foods! Call me an appetizer groupie.
- 6 ounce can of white tuna, drained
- 3 tablespoons Greek yogurt
- 3 tablespoons cream cheese
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- wonton wrappers
- Preheat the oven to 400 degrees.
- In a bowl, combine tuna, yogurt, cream cheese, soy sauce and garlic.
- On a clean, flat surface, lay your wonton wrappers out. Spoon about a teaspoon of the tuna mixture onto the center of each wonton.
- Take a bit of water, run it along two sides of the wonton. Fold the sides over to form a triangle and press to seal closed.
- Place the wontons on a wire rack on top of a cookie sheet. Bake for 10 to 12 minutes until golden brown.