- 1 cup Marzetti® Homestyle Ranch Dressing
- 1 lb Fresh ahi tuna, cut into 1" fillets
- 24 small Wonton wrappers
- 2 tbsp Spicy chili paste
- 4 Garlic cloves, crushed
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 Shallot, chopped
- 1 tbsp Cilantro, finely chopped
- 1 tbsp Rice wine vinegar
- 3 cups Cabbage, shredded
Preheat oven to 450°F.
Spray a medium skillet with vegetable oil spray and heat to high. Spray tuna fillets with cooking spray, sprinkle evenly with salt and pepper. Sear tuna for 90 seconds on each side. Set aside to cool.
Spray two large baking sheets with cooking spray and place 12 wonton wrappers on each. Bake for 4 to 5 minutes, or until light golden brown on edges. Place wontons on a large serving platter.
In a medium bowl, stir to combine Marzetti® Homestyle Ranch Dressing, chili paste, garlic and soy sauce. Chop tuna into 1/2-inch cubes and combine with dip sauce, stirring to coat evenly. In another medium bowl, whisk together honey, shallot, cilantro and rice wine vinegar. Toss with the cabbage. Layer each wonton crisp with sauced tuna and cabbage mixture and serve immediately.