Asian Food specialties like crab rangoons are my weakness. One day I wanted to make a batch but I had forgotten to pick up crab meat. I quickly scanned my pantry for a substitute, and thought tuna fish would be a great option.
Tuna Rangoons are wholesome and have less “junk” in them because they are baked and feature white meat tuna fish.
These baked rangoons even crisp perfectly in the oven without any oil. You just have to get the oven to the right temp and flip them over halfway through baking.
Similar to crab rangoons, these tuna fish rangoons feature cream cheese, chive, spices, Worcestershire sauce, garlic, and sour cream.
I feel like the flavors meld so deliciously together in these tuna rangoons making them the perfect pairing for Tai Pei Sweet & Sour Chicken.
If you want to skip take out, consider Tai Pei frozen meals found at Walmart.
And, be sure to make a batch of these baked tuna rangoons!
Get the printable Tuna Fish Rangoons Recipe below!
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Tuna Fish Rangoons & My New Fav Way to Enjoy Sweet & Sour Chicken
- 2 cans albacore tuna drained well
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1 tablespoon fresh chopped chive or green onion
- garlic powder onion powder, pepper to taste
- 1 tablespoon of Worcestershire sauce
- 2 cloves finely minced garlic
- 24 whole wonton wrappers
- Heat oven to 350 degrees.
- In a large bowl, add drained tuna, cream cheese sour cream, chives, spices, worcestershire sauce, and garlic.
- Cream together until fully combined.
- On two baking sheets lay out the wonton wrappers.
- Fill each with a little over a teaspoon of filling.
- Fold wrapper either like a triangle, or envelope- it is a matter of preference.
- Used water to seal/moisten the papers.
- Once done, bake for 10 minutes total flipping them over after 5 mins to get the golden brown crisp on both sides.
- Serve warm.