Spicy Tuna Rangoon

It was my little sister’s birthday and we were having a full on Chinese food night with stir fry, egg rolls, shrimp fried rice, dumplings, and crab rangoon on the menu. As always, when there is a wide variety of cooked dishes to be made at the same time, the kitchen quickly got very hot, and I got very frustrated.

I could only wrangle one little helper into the kitchen that night, and I had him making the egg rolls. While he was working I made the fried rice, and stir fry. Then I noticed the wonton wrappers sitting on the counter….


The rangoons.

The part everybody was looking forward to the most.

It’s a good thing it doesn’t take that long, I thought. I started getting out the ingredients and I went to the fridge to grab the crab last….


Oh no.

No crab……

I frantically looked through the kitchen for anything I could use to substitute from the crab. For a while I was seriously thinking about using Spam. Luckily I noticed a few cans of Bumble Bee® Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil. My helper was about halfway done with frying the egg rolls, so I grabbed the tuna and started working.

Spicy Tuna Rangoon| Ten at the Table| http://tenatthetable.com

While I finished up stirring the filling, I couldn’t believe how good it smelled. I licked the spoon…and then took three spoonfuls…I am shamed…

Once the spicy tuna rangoon was filled and baked, it was time to put this new recipe to the test. Would the crab rangoon hungry gremlins approve???  I sat nervously as my family fixed their plates, and returned to the table. We said grace and they dug in. But I was still staring at them waiting for them to notice/respond to the little switch I had to make.

“Mmmm!!! Whats different with the crab rangoon?” the birthday girl asked.

“Oh, ummm…..it’s tuna..,” I replied looking as nervous as I felt.

“IT”S GOOD!” they all nodded and chewed in agreement. I thing good was an understatement though. It was a beautiful balance of creamy and spicy. The crispy wontons put it over the top!

I mean, a tuna rangoon? Who knew?

I will definitely be making it again and again.

Making the rangoons is really easy! I needed visual instructions to understand though, so I have some for you guys to too.

Spicy Tuna Rangoon| Ten at the Table| http://tenatthetable.com


Start by spooning a scant teaspoon of the filling onto the center of the wonton wrapper. You dont want to much because it will just spill out and the wonton wont crisp up properly.

Spicy Tuna Rangoon| Ten at the Table| http://tenatthetable.com

Wet your finger with a bit of water and wet two connecting edges.

fold in half


Fold it in half so the dry edges are touching the wet edges, and press it together to make it stick.

wet corner

Wet your finger again and wet one of the corners.

fold left

Fold the dry corners across the center.


Fold the wet corner over the dry corner and pinch them to seal the rangoon.


Spicy Tuna Rangoon


  • 1 clove garlic
  • 1 (8 oz. pkg.) cream cheese
  • 1 (5 oz. oz.) can Bumble Bee® Prime Fillet® Albacore Tuna with Jalapeños & Olive Oil, drained
  • 2 green onions with tops, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • 48 wonton wrappres


  • Preheat an oven to 425 degrees F. Lightly spray baking sheet with cooking spray or line with a baking sheet.
  • Combine garlic, cream cheese, tuna, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

One Thought on “Spicy Tuna Rangoon

  1. Yum! I would certainly like to give them a try too!

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