Tuna and Corn Wonton Pies

After making some Lasagne Muffins from her Single Serves recipe book, Justine had leftover ricotta and wonton wrappers. She decided to experiment, and came up with these little gems.

Tuna & Corn Wonton Pies

Makes 4 small serves (2 wonton pies per serve)

8 fresh wonton wrappers
185g tuna in spring water, drained
1 egg
4 tablespoons Parmesan cheese
1 cup smooth ricotta cheese
2 tablespoons corn kernels

Preheat oven to 180°C. Place wonton wrappers into muffin trays. Combine tuna, egg, Parmesan, ricotta and corn in a bowl. Divide mixture evenly between wonton wrappers and bake for 15-20 minutes or until set and golden.

Nutrition information (per serve): kilojoules 980, calories 234, protein 22g, fat 9.5g, saturated fat 5.5g, carbohydrate 13.5g, fibre 0.5g.

This recipe features in our Fifty in a Flash – Fresh Food Fast recipe book. Click here to check out all the delicious recipes in the book.

Hi! We are Justine and Sally. Working with over a thousand people each year preparing for, undergoing, or who have had weight loss surgery, we are here to support you.

FEATURED BLOG POSTS

Post Surgery Portions

Post Surgery Portions

Portion sizes following weight loss surgery – internal cues or external rules? What is best for me?

LATEST RECIPES

Bacon & Egg Wonton Cups

Bacon & Egg Wonton Cups

6 thin wonton wrappers (I used Shanghai wonton skins) 6 eggs 30g Parmesan cheese, grated 1 rasher of bacon, diced 3 cherry tomatoes, sliced Cracked black pepper Pre heat oven to 180°C. Place wonton wrappers in silicone muffin trays or regular muffin trays lined with...

Slow Roasted Tomatoes

Slow Roasted Tomatoes

The perfect, prepare ahead side dish that is oh so good! I use these super sweet tomatoes as a delicious addition to salads, as a cracker topper with ricotta or cottage cheese or even stirred through some pasta. You don’t need to stress about exact cooking times or...

Corn & Chickpea Fritters with Feta & Dill

Corn & Chickpea Fritters with Feta & Dill

Makes 8 fritters 125g can corn kernels, drained 125g can chickpeas, drained and ‘smashed’ 1 small zucchini, grated ½ cup baby spinach, chopped 80g feta, crumbled 2-3 sprigs of dill, chopped finely 1 egg 1/3 cup besan (chickpea flour) Combine ingredients together. Add...