Tuna Won Tons with Sake Sauce

An easy week-night supper or an appetizer that can be fried a few hours ahead and reheated just in time to tantalize your guests.

No skills required to make these., other than opening cans, mixing ingredients and folding things somewhat accurately.

Hot oil required, don’t make without parental supervision for the youngsters (and some adults).

  • Author: Stacey Bender @ 10 Legs in the Kitchen
  • Yield: 16-18 Won Tons yield dinner for 2 or appetizers for 4 1x
  • Category: Dinner or Appetizer
  • Method: frying
  • Cuisine: Asian fusion



For Won Tons

1 5oz can of 100% Albacore Tuna (sustainably caught), preferably packed in spring water)

2 heaping TB soft cream cheese (preferably organic)

1 large or 2 small Green Onions, chopped

1 TB Worcestershire Sauce

1 tsp Dijon Mustard

1 tsp Soy Sauce (low sodium)

1 tsp Wasabi Paste

2 TB chopped, fresh Cilantro (approximately a large handful)

1 TB freshly-squeezed Lemon Juice

1620 fresh Won Ton Wrappers

Peanut Oil for frying

For Sake Sauce

1/4 cup Sake

1/8 cup Soy Sauce (low sodium)

2 TB Rice Wine Vinegar

1 tsp Coconut Sugar (or cane sugar)

1/2 tsp chopped Jalapeño (seeds removed)


For the Won Tons

In a medium-sized bowl, with a rubber spatula, mix the tuna with its’ juices, cream cheese, green onions, Worcestershire sauce, Dijon mustard, soy sauce, wasabi paste, cilantro and lemon juice together until completely mixed.

Drop 1 tsp full of mixed ingredients onto the middle of each won ton wrapper.

Fold over into a triangle, pressing the mixture toward the center and sealing gently with your fingers.

Single corner pointing up, fold the two parallel corners toward the single corner, pressing gently to tuck the mixture in.  Use a dab of water if needed to seal.

Cover with plastic wrap and refrigerate until you are ready to cook.  Meanwhile make the sauce (recipe below).

When ready to cook, pour enough oil into a wok or sauté pan to cover the won tons halfway (approximately 1″).

Heat the oil until hot.  Test by throwing in a small piece of won ton wrapper.  If it begins to bubble quickly but not burn, it is ready.

Add enough won tons to form a single layer; it will be a few batches.

Stand over them (carefully), checking to see when the first side browns and turn to brown the other side.

Remove to paper towels.

Prior to serving, place in a 350-degree F oven for 5-10 minutes or until heated through.  Serve immediately alongside the sake sauce.

Sake Sauce

Combine all ingredients into a small sauce pan (I use a mini stainless steel saucepan) other than the jalapeño.

Simmer over medium heat for a few minutes until sugar is dissolved and it just starts to bubble and slightly thicken.  Let cool.


I use less cream cheese than Mom did so feel free to add a bit more if you want.  The texture should be thicker than a dip, but lighter than a brick.

This version ebbs toward the Asian flavor but not overtly so.  They are pretty versatile and forgiving.  Skip the sauce altogether if you don’t want to fuss, but its a nice touch.

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