1.Preheat oven to 180°C (160°C fan-forced). Spray 3 x 12-hole (1-tablespoon/20ml) mini muffin pans with cooking oil. Press one wrapper into each pan hole; spray with cooking oil. Bake 7 minutes or until browned lightly and crisp. Cool on a wire rack.
2.Meanwhile, combine tuna, rind, cornichons, herbs, oil, shallots, anchovies and capers in a medium bowl. Season to taste.
3.Just before serving, stir juice into tuna mixture. Spoon mixture into wonton cups; top with cress and extra lemon rind, to serve.
Wonton cups can be prepared a day ahead and stored in an airtight container. You need 3 x 12-hole (1-tablespoon/20ml) mini muffin pans. If you only have one pan, that is fine, just cook the wonton cases in batches. You could also serve the tuna tartare in a bowl with a pile of home-cooked prawn crackers for guests to assemble themselves.
Are Media Pty Limited collects your personal information through this site to process registrations, send out newsletters, communicate offers, discounts, competitions, or surveys, and to provide you with targeted advertising based on your online activities. Our Privacy Policy contains information on how you can access or correct your personal information, which entities we may disclose your personal information to (including overseas recipients), how to opt out of targeted advertising, and how to lodge a complaint.