Braided Tuna Buns
User Reviews
5
Braided Tuna Buns
Description
These Braided Tuna Buns start with making a classic hamburger bun dough divided into small portions rolled into logs. Two logs are paired and braided together, then tied into a knot for an attractive shape. The buns are baked on parchment paper until cooked through and golden.
The tuna filling is prepared by mixing drained canned tuna with mayonnaise, sliced green onions, black pepper, and toasted sesame oil for a nutty dimension. This mixture is refrigerated until ready to fill the buns. The buns can be brushed with heavy cream or egg wash before baking to achieve a glossy finish and sprinkled with black and white sesame seeds. Optional mozzarella cheese or bonito flakes can be added as garnish.
These buns provide soft, slightly sweet bread enclosing a rich, savory filling with subtle onion and sesame flavors. The braided shape adds visual interest and structure. They work well as portable snacks, lunches, or appetizer breads, complementing other dishes or enjoyed on their own.
Ingredients
Tuna filling:
- 1 can tuna drained, packed in water
- 2 tablespoon mayonnaise or regular mayo, Kewpie brand
- 2 green onions sliced, divided
- ¼ teaspoon black pepper ground
- 1 teaspoon sesame oil toasted
Dough:
- 1 batch hamburger bun dough
- 1 tablespoon heavy cream or egg wash (beaten egg
Garnish:
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 C mozzarella cheese optional, shredded
- bonito flakes
Instructions
Make the tuna filling:
- In a bowl, combine drained canned tuna, mayonnaise, 1 tablespoon green onions, black pepper and sesame oil.
- Give everything a mix and place into the fridge until ready to use.
For the dough:
- Line a large 13" by 18" baking sheet with parchment paper. Set aside.
- Make a batch of the dough from my Hamburger Buns recipe.
- Once the dough has risen, divide the dough into 24 equal portions.
- Roll each piece of dough into a long log.
- For each bun, take 2 pieces of dough (logs) and pinch together at one end, sealing them together.
- Take one piece of dough and cross it over the other, until the two are intertwined together. Pinch to seal both ends.
- Take the braided dough and tie a knot, with one end coming up through the middle and the other coming down, meeting in the centre.
- Push down firmly on the centre.
- Place the braided dough onto a lined baking sheet and repeat with the remainder.
Assemble:
- Use a 1 tablespoon measuring spoon to make a divot in the centre of each dough.
- Use a small ice cream scoop to portion the tuna filling into the divot.
- Continue with the remainder.
- Cover the buns and leave to rest into a warm location, until slightly puffy.
- Near the end of the proofing time, preheat oven to 350°F/177°C.
- With a pastry brush, lightly brush heavy cream (or egg wash) on the exposed bun dough.
- Sprinkle with black and white sesame seeds.
- If adding cheese, sprinkle cheese on top of the buns.
- Bake the buns at 350°F/177°C for 18-20 minutes, until lightly golden in colour.
- Remove from oven and let slightly cool on a wire rack.
- Garnish with bonito flakes and remainder of the green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 113mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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