Cheesy Onion Tuna Bun

Cheesy Onion Tuna Bun

   August 16, 2019       Lyn Alina

---

Tuna bun has become one of my favorite bun since I was still in my undergrad study.
Tuna bun has multiple variations - from the tuna filling to the shape of the bun itself.
For tuna bun filling, you can choose to simply mix the canned tuna with mayonnaise, and season with salt and pepper.
But if you would like your tuna filling with a touch of Asian flavors, you can add in chopped spring onion, garlic, large onion, pepper, salt and light soy sauce.
I love to eat tuna mayonnaise bun with large onion thinly sliced dressed on top of the bun.
Some of other tuna filling variations they add marinara or ketchup and fresh parsley.

Today I made tuna bun with mayonnaise, onion and parsley to be eaten as Mr Hubby's breakfast tomorrow.
Preparing breakfast especially during weekdays is always a frenzied rush.
That's why I always choose to make ahead of time and keep it refrigerated or frozen.
This tuna bun can last for two to three days when kept in room temperature and they can last longer when refrigerated.
But I wouldn't recommend to keep homemade bun for more than a week even if refrigerated because the texture won't be the same as when they are freshly baked.
Unlike certain cookies and cakes, such as chocolate banana cake or my favorite black forest cake, they have to be rested at least 12 hours to let all the flavors fused when we indulge them.

As for the shape of the tuna bun,  you can either pressed the dough ball to flatten the center part, creating a hole and fill with the tuna filling, or you can wrap the filling inside.
If you like your tuna to be juicy and moist, I would suggest you do the latter.

It was my first trial to make my own tuna bun and it was a huge success! 😄😄😄
I am so excited to blog about it.

I had to bake at 200℃ for 15 minute to help my bun having darker skin.
One lesson I learnt from my previous experience of baking bun is to use a higher temperature with a shorter duration to darken the bun, then reduce the temperature if necessary and bake for another 5 to 10 minutes to ensure the inner part cook completely.
Last time, I baked my buns at 180℃ but it took a longer time to make them darker.
The prolonged time caused my buns to get hardened.
Oh yes, I baked my buns in the center rack.
You need to do your own experiment in getting the best way to bake your buns so that they won't get stiffed, but instead, soft and fluffy.

You can substitute tuna with sardine if you're not a fan of tuna.
For me, tuna mayonnaise is the perfect combination as tuna can have a stinking/fishy smell, so adding mayonnaise can camouflage the strong taste.
For the bun, I referred to tuna bun recipe by Ninik Becker in Youtube.
I fall in love with how beautiful her tuna buns were and ever since I stumbled upon her channel, I 'd never looked back to search for other tuna bun recipes.
She is using all purpose flour for her tuna bun, but I prefer the combination of all purpose with bread flours in my bun.
All purpose flour add flavor and won't make my bun too light in texture.

So far, I've tried various canned tuna, but I would suggest not to use tuna that is already with mayonnaise.
Choose tuna flakes in water and add in your mayonnaise of choice.
I prefer Japanese mayonnaise, Kewpie as it's taste suite our preference.

CHEESY ONION TUNA BUN

Adapted From : Ninik Becker

Yield : 12

3/4 cup of warm milk

1 tablespoon of sugar

3 tablespoons of butter - melted

1 large egg 

1 teaspoon of salt

2 cups of bread flour

1 cup of all purpose flour

3 1/2 teaspoons of instant dry yeast

2 teaspoons of bread improver - optional

Tuna Filling:

1 can (150 gram) of tuna - drained

Chopped fresh parsley

3 to 4 tablespoons of mayonnaise

Salt to taste

Pepper to taste

Topping:

1 egg - beaten (egg wash)

Grated cheddar cheese

Large onion - thinly sliced

INSTRUCTIONS:

Using Bread Maker:

Add in all the ingredients according to the sequence that I listed as above and select the option "DOUGH" and wait until the machine finish kneading the dough.
Transferred the dough into a lightly grease large bowl, cover with cling wrap and let it rest for 45 minutes.

Using Stand Mixer:

Attach the dough hook to your stand mixer.
Add in flour, salt, sugar, yeast and bread improver (if using), mix at low speed until all are well combined.
Slowly add in butter, warm milk and egg and let the mixer continue kneading until a smooth dough formed.
Cover the mixing bowl with cling wrap and let it rest for 45 minutes.

Manual:

In a large bowl, combine all the dry ingredients (flour, bread improver, sugar, salt, yeast).  Mix well using a wooden spatula.
Slowly add in warm milk, melted butter and lightly beaten egg.  Mix until it forms a dough.
By using your hand, knead the dough until soft and elastic (just around 15 minutes).
Place the dough at the center of the bowl, cover with cling wrap.  Leave for about 45 minutes until risen and doubled in size.


PREPARING THE TUNA FILLING

Meanwhile, you can start to prepare the filling,
Combine tuna flakes (drained), mayonnaise and chopped parsley.  Season with salt and pepper.
Mix well and keep it refrigerated until ready to use.

MAKING THE TUNA BUN

Punch the proofed dough to break the air bubble.

Floured your work surface and transferred the dough onto it.

Flatten the dough and divide equally into 12 small portions.

Form small balls for each portion and cover with damp towel or plastic.

Let the dough balls rest for 15 minutes so they won't retract too much and easier to work on later.

After 15 minutes, place the dough into bread paper cups (if using) or on a greased baking pan.

Make sure you reserve enough space to let the bun rise further.

Flatten the center of each ball by tapping with the tip of your fingers to form a hole.

Fill with a spoonful of tuna filling and top with sliced onion.

Cover the buns with plastic and let them rest for another 20 to 40 minutes for second proofing.

BAKING THE BUN

The is the most exciting part! 

You can smell the delicious, tempted aroma of freshly baked bun.  😁😁😁

Preheat the oven at 200℃.

Brush the surface of the buns with egg wash and sprinkle with grated cheddar cheese.

You can sprinkle with more chopped parsley and pepper if you want.

Bake for 15 to 20 minutes in a center rack or until the tops are golden brown.

Let them cool on a wire rack.

Serve warm.

STORING THE LEFTOVER

Keep the leftover in an air-tight container and keep them far from heat exposure.
The buns can last for about 3 days when kept in a room temperature.
Reheat the buns in a microwave or bake at 160℃ until they warm to touch.