Crispy Wonton Cups with Tuna Salad

• Nonstick cooking spray
• 12 square wonton wrappers
• 1 medium red onion
• 1/2 teaspoon chopped fresh ginger
• 2 teaspoons spicy brown mustard
• 2 teaspoons red wine vinegar
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper
• 1 (5-ounce) can chunk light tuna, drained
• 1 1/2 cups snow peas

1. Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
2. Place 1 wonton wrapper into each cup.
3. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray.
4. Bake until they are golden brown, 5 to 6 minutes.
5. Remove from the oven and let cool.
6. Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito).
7. Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined.
8. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.)
9. Place into a bowl with the tuna.
10. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
11. Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

nonstick cooking spray, wrappers, red onion, fresh ginger, brown mustard, red wine vinegar, red pepper, canola oil, kosher salt, light tuna, snow peas

Taken from www.foodnetwork.com/recipes/sandra-lee/crispy-wonton-cups-with-tuna-salad-recipe.html (may not work)