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Tuna Rangoons on w white plate
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3.43 from 7 votes

Tuna Fish Rangoons & My New Fav Way to Enjoy Sweet & Sour Chicken

Move over crab rangoons! Tuna Fish Rangoons are just as tasty! Perfectly crunchy, baked tuna fish rangoons feature a creamy, seasoned middle. Easy, quick, and slightly better for you since they are baked!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Appetizer
Cuisine: Asian
Keyword: rangoons, tuna fish, wontons
Servings: 24 rangoons
Calories: 51cal
Author: Amy Desrosiers


  • 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. 


Serving: 1rangoon | Calories: 51cal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 91mg | Potassium: 52mg | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.2mg