Tuna mayo bread

Tuna mayo bread



  • 500g plain flour and extra for kneading
  • 50g milk powder (full cream)
  • 5 tablespoons sugar
  • pinch of salt
  • 2 teaspoons instant yeast
  • 1 tablespoon coconut cream
  • 60mL canola oil
  • 350mL water

Tuna filling:

  • 2 x 420g cans tuna in spring water (or fresh tuna steak if you prefer)
  • 200 ml Japanese mayonnaise (available in Asian grocers)
  • 2 teaspoons chicken salt
  • freshly grounded black pepper to taste


  • extra mayonnaise
  • shallots

Preparation method

For the bread:
Mix the sugar in water, heat and dissolve. Let it cool to lukewarm.

Meanwhile sift the flour, milk powder, salt and yeast into a clean dry plastic bowl.

Once the liquid cools, pour into the dry ingredients along with coconut cream and canola oil.

Knead for 10 minutes until elastic. If the dough is sticky, feel free to incorporate a small amount of extra flour, but take care not to add too much as this can cause the dough to become dry and tough.

Put the dough into a clean and well-oiled plastic bowl; cover the bowl with wet kitchen towel and let prove for 35 minutes.

To make the tuna filling:
Drain the tuna, and mix in the mayonnaise, chicken salt and pepper thoroughly. If using fresh tuna steak, fry the tuna with a little bit of oil. Flake it and mix in the mayonnaise.

Punch down the bread and roll into a log. Cut into 60g pieces and roll each out to a circle. To the centre add a generous amount of tuna and fold carefully making sure that you seal them.

Invert (it should be in a shape of a bun at this point) and put on an oiled baking tray (or you can save washing up by using baking paper). Repeat with all dough and tuna mix.

Let the buns prove for another 30 minutes. Put a drop of extra mayonnaise and shallots for garnish on top of each bun. Bake for 20 minutes and serve while still hot. Yum yum!

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