Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
Homemade Tuna Buns
As much as I love sweet buns, I also love savory buns.
Back when I was a student, one of the staple food items in my pantry was canned tuna. I loved how versatile tuna was. You can eat it right away from the can, or you can jazz it up with other ingredients to create a salad or pasta dish.
Over the weekend, I decided to make tuna buns for lunch. I used canned tuna in water, but you can also use tuna in olive oil. Either way, be sure to drain the liquid from the tuna before preparing this recipe.
These tuna buns are delicious to serve warm. Save any remaining buns by wrapping them individually with cling wrap; they will keep well at room temperature for a day. To keep them longer, place them in the fridge and warm them in the oven before serving.
For the dough:
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- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 3/4 cup warm milk
- 1 large egg, room temperature
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 3 1/4 cups all-purpose flour
- 1 egg beaten, for egg wash
For the tuna filling:
- 1 can tuna, drained (I used unflavored tuna in water))
- 1 green serrano pepper, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lime or lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cilantro, chopped
- 1/2 small red onion, minced
- Sesame seeds, for topping
- Prepare for the tuna filling: In a bowl, combine the tuna, chopped onion, serrano pepper, red onion, salt, pepper, lime juice, and mayonnaise. Mix with a spoon until it's well combined. Cover the bowl with cling wrap and put it in the fridge.
- In a mixing bowl, combine the warm milk, yeast, and sugar. Stir to combine. Let the yeast mixture rests for 5 minutes or until it's foamy.
- Combine the flour, egg, and butter into the yeast mixture. Transfer the mixing bowl to a stand mixer with a hook attachment.
- Mix at low speed for 2 minutes to combine. Continue mixing at medium speed until it's well combined or forms a dough. If it's too sticky, add 1 tablespoon of flour at a time.
- Transfer the dough to a greased bowl. Cover with cling wrap. Let it sit for 1 hour or until it doubles in size.
- When the dough is ready to divide and shape, take out the tuna filling from the fridge.
- Deflate the dough and divide it into 12 equal-sized portions. Using a rolling pin or your palms, flatten each portion to a 1/4-inch thickness. Spoon about 1 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 1 hour, or until doubled in size.
- Preheat the oven to 350 F.
- Brush the surface of the dough with the egg wash and sprinkle sesame seeds on top. Bake at 350 F for 18-22 minutes, or until golden.
© 2020 Liza