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Tuna Buns

These Tuna Buns are perfect for quick lunches/dinners. You will enjoy the savory tuna filling inside soft bread with sesame seeds as a tasty garnish. 

Prep Time 25 minutes

Cook Time 18 minutes

Rest times for the dough 2 hours 30 minutes

Total Time 43 minutes

Credit: Sanna

Collect it:

For the Dough

· 1/4 cup warm water 105-115 F

· 2 and 1/4 tsp active dry yeast

· 3/4 cup warm milk (almond milk works as a substitute)

·    1 large egg

·    1/4 cup softened butter unsalted (1/8th cup oil works as a 


· 1/4 cup sugar 

· 1 tsp salt

· 3 cup plus 3/4 cup all-purpose flour

·    1 egg beaten, for egg wash

For the Tuna Filling

· 1 1/4 cup (dry measuring cup) unflavored tuna flakes from the can, drained or 2 Century tuna cans / 2 x121 grams

· 4 stalks green onion chopped

· 4 tbsp mayonnaise

· 1/4 tsp salt

· 1/4 tsp pepper

· 1/4 cup cilantro chopped

· 1 heaping tablespoon minced onion

·  Sesame seeds for toppings

Make it:

Prepare the Tuna Filling: Combine all ingredients in a bowl and mix well. Set aside

Make the Dough

In a mixing bowl, combine yeast, warm water and about a teaspoon of sugar. Let this stand for 5 minutes, or until it is foamy. Add milk, egg, softened butter, sugar and salt. Stir everything with a wooden spoon. 

Add 3 cups of flour gradually, stirring until incorporated. Add just enough of the remaining flour, until the dough gathers into a shaggy mass. You may not need all of the flour.

Turn the dough over on a lightly floured surface. Knead until the dough is smooth, elastic and can stretch thinly. Add flour sparingly as needed to help when the dough sticks too much to the board or your hands. Shape it into a ball and place it in a bowl. Cover the bowl with a kitchen towel and let rise for 1 to 1 and 1/2 hours, or until the size is doubled.

Gently deflate the dough and divide to 12 portions. Using a rolling pin or your palms, flatten a portion into 1/4 inch thickness. Spoon about a tablespoon of the tuna mixture in the center of the dough. Fold the edges over the center and pull it over to cover the filling. Shape the dough into a smooth ball, tucking the ends underneath to close. Repeat with the remaining dough.

Arrange the dough balls on a baking pan that is lined with parchment paper. Cover it with a clean kitchen towel and let it rise again for about an hour, or until doubled in size.

Preheat oven to 180 C. Brush the surface of the dough with the egg wash and sprinkle sesame seeds on top. Bake at 180 C for 18-22 minutes, or until golden. Serve warm. Store leftovers in a tightly closed container at room temperature for up to two days.

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