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Tuna Bun/Bread

Whenever I visit Chinatown at NYC, I must get tuna bun from the Chinese Bakery there.Well since travelling to NYC from Long Island is not really far,it's about 25 miles one way but I can said it's really a nuisance especially the horrific traffic at the expressway not to said looking for parking spot is really challenging in NYC. The last time I was in the city I got a summon ticket again!! Cost me big $65 for nothing!! So to solve my craving I bake this tuna bun myself at home. I adapted the dough recipe from my previous classic-dinner-rolls for this tuna bun and it's really taste fantastic and moist!! I also take this opportunity to use the oven to bake during this cold winter to warm up my kitchen as well. I invited hubby to try this tuna bun and he love it!! he said he never had bun with tuna filling!! I guess Western bakery never make tuna filling in their bread or bun.. well....


4 cups bread flour ( or unbleached flour is OK)
1 cup whole milk or 1% milk
8 tbsp butter (room temperature) ,plus extra for brushing
1 tbsp instant active yeast
1/4 cup warm water (105 F to 115 F)
1/2 cup sugar
2 eggs ,room temperature
1 tbsp salt
1 tbsp bread improver*optional*
1 egg + 2 tbsp water for brushing


4 can of tuna in water,4 oz each,removed water
4-5 tbsp mayo
1/4 tsp salt
1/4 tsp ground pepper
*mix well in a medium bowl*

(I used bread maker,so just dump everything in the BM) But below is the right step by step method according to the original recipe
1:Heat the milk to 120 F to130 F:add the butter and set aside to cool to room temperature.Meanwhile,in a large bowl dissolve yeast in warm water.Add cooled milk,eggs and sugar to dissolved yeast and stir to blend.
2:With a wooden spoon stir in 2 cups of the flour,bread improver,butter and the salt:stir until smooth.Add 2 cups of remaining flour,1 cup at a time,stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky.(Only if needed,after 3 minutes of stirring and dough is overly wet,stir in 1 tbsp flour at a time).Knead the dough until well combine.
3:Cover the surface of the dough with lightly oiled plastic wrap.Cover the top of the bowl with a second piece of plastic wrap.Let rise until doubled(1 to 2 hours)
4:Gently press the dough to deflate.With lightly buttered hands pinch off generous 1 inch pieces of dough.Fold the dough over,turning and tucking the edge to form a ball,about 50-80 gm each.Use a rolling pin to flatten the ball and scoop 1 tbsp tuna filling in the center of the dough.
5:Pinch the seam together to seal.Let rise until fully doubled(about 1 hour).Brush buns with egg wash.
6:Heat oven to 400 F.Bake buns for 20 to 25 minutes or until well-browned.If needed,to prevent over browning,cover the balls with foil during the last minutes of baking.Remove from oven.Brush with softened butter to make the bun look shinning.Return to oven for 1 to 2 minutes.
7:Remove bun immediately from oven to a wire cooling racks.Let cool about 5 minutes before serving.



Angie's Recipes said...
January 22, 2010 at 3:25 AM

Tuna buns! I love them.

Little Corner of Mine said...
January 22, 2010 at 11:43 AM

Looks good, definitely healthier than the chocolate and cream cheese fillings that the American used to.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.