Tuna Bun Recipe- Easy Fluffy Buns with Savory Tuna Filling

Last Updated on 4 months by Neha Deshmukh

Tuna Bun Recipe: Easy Fluffy Buns with Savory Tuna Filling

Hey everyone! I’m so excited to share this recipe with you – these Tuna Buns are seriously addictive. I first stumbled upon a similar version at a local bakery a few years ago, and I knew I had to try making them at home. After a bit of tweaking, I’ve perfected a recipe that’s both easy to follow and absolutely delicious. These fluffy buns, packed with a savory tuna filling, are perfect for a quick snack, a light lunch, or even a party treat!

Why You’ll Love This Recipe

These aren’t your average buns! They’re wonderfully soft and airy, thanks to a simple yeast dough. The tuna filling is flavorful and satisfying, and the whole thing comes together surprisingly easily. Plus, they’re a fun change of pace from traditional Indian snacks. Trust me, once you try these, you’ll be making them again and again. They take about 30 minutes to prep and 22 minutes to bake, yielding 12 delightful buns.

Ingredients

Here’s what you’ll need to make these amazing Tuna Buns:

• ¼ cup Warm water (approx. 60ml)
• 2 ¼ tsp Active dry yeast (approx. 7g)
• ¾ cup Warm milk (approx. 180ml)
• 1 Large egg
• ¼ cup Unsalted butter (softened) (approx. 57g)
• ¼ cup Sugar (approx. 50g)
• 1 tsp Salt
• 3 ¾ cups Plain flour (approx. 450g)
• 1 Egg beaten (for egg wash)
• 1 ¼ cup Drained Tuna flakes (approx. 170g)
• 4 stalks Spring onion (chopped)
• 4 tbsp Mayonnaise
• ¼ tsp Salt
• ¼ tsp Pepper
• ¼ cup Coriander leaves (chopped)
• 1 heaping tbsp Minced onion
• 1-2 tbsp Sesame seeds

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Active Dry Yeast: Make sure your yeast is fresh! If it doesn’t foam up when mixed with warm water and sugar, it’s probably time to get a new batch. This is crucial for a fluffy dough.
• Softened Butter: Seriously, softened! It needs to be room temperature so it blends seamlessly into the dough. Don’t melt it, just let it sit out for a bit.
• Tuna Variations: In India, you’ll find tuna used in a lot of different ways. Some people prefer using tuna in brine, while others like tuna in oil. I find flakes in brine work best for this recipe, as they aren’t too oily. Feel free to experiment!
• Flour: I’ve used all-purpose flour (maida) here, but you can experiment with whole wheat flour for a slightly nuttier flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s activate the yeast. In a small bowl, combine the warm water, yeast, and a teaspoon of sugar. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and frothy. That frothiness means the yeast is alive and kicking!
2. In a large mixing bowl, pour in the frothy yeast mixture, warm milk, egg, softened butter, sugar, and salt. Give it a good stir until everything is well combined.
3. Now, gradually add the flour, about a cup at a time, mixing as you go. Once it starts to come together, switch to kneading. You’ll need about 3 ¾ cups of flour, but add a little more if the dough is too sticky.
4. Knead the dough on a lightly floured surface for 8-10 minutes. It should become smooth and elastic. This is a good arm workout, I promise!
5. Place the dough in a lightly greased bowl, turning to coat. Cover it with a clean cloth or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. Patience is key here!
6. Once the dough has risen, gently punch it down to release the air. Divide it into 12 equal portions.
7. Roll each portion into a roughly 4-inch circle. Don’t worry about making them perfect!
8. Now for the fun part – the filling! Place a tablespoon of the tuna filling in the center of each dough circle. Gather the edges of the dough up and pinch them together to seal, forming a smooth ball.
9. Arrange the stuffed buns on a baking sheet lined with parchment paper. Cover them loosely and let them rise again for another hour, until they’re nicely puffed up.
10. Preheat your oven to 350°F (175°C). Brush the buns with the beaten egg wash and sprinkle with sesame seeds.
11. Bake for 18-22 minutes, or until they’re golden brown and sound hollow when tapped.
12. Let them cool slightly before serving. They’re best enjoyed warm!

Expert Tips

• Don’t overknead the dough, or it will become tough.
• Make sure your oven is properly preheated for even baking.
• If the buns are browning too quickly, tent them with foil.

Variations

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use vegan mayonnaise. Use a plant-based milk alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for yeast breads. You might need to adjust the liquid slightly, as gluten-free flours absorb moisture differently. I’ve had good results with a blend containing rice flour, tapioca starch, and potato starch.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the tuna filling. My friend, Priya, loves adding a finely chopped green chili for an extra kick!
• Festival Adaptations: These savory buns would be a lovely addition to a Diwali or Holi spread, offering a different flavor profile alongside the sweets.

Serving Suggestions

These Tuna Buns are delicious on their own, but you can also serve them with a side of chutney or a simple salad. They’re great for picnics, lunchboxes, or a quick afternoon snack.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in the oven or microwave before serving.

FAQs

What is the best type of tuna to use for this recipe?

I recommend using tuna flakes in brine. They have a milder flavor and aren’t too oily.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough up to the first rise, then punch it down and store it in the refrigerator for up to 24 hours. Let it come to room temperature before proceeding with the recipe.

How can I prevent the buns from drying out?

Brush them with a little melted butter after baking to keep them soft and moist.

Can these buns be frozen after baking?

Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven.

What can I substitute for mayonnaise in the tuna filling?

You can use Greek yogurt or cream cheese as a healthier alternative to mayonnaise. A little bit of avocado also works well!