Creamy Cheesy Tuna Bun Just Like Asian Bakeries!

This Creamy Cheesy Tuna Bun is an easy savory snack for anytime of the day. It’s like a cheesy tuna melt – but in an Asian bun style! Made with a base of my mom’s famous Asian Milk Bread, this Cheesy Tuna Bun tastes just like the Asian bakeries. With a simple topping of corn, tuna, mayo, and cheese, this tuna bun is cheesy, savory, and sweet.

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• Baking Bread With My Mom Every Week
• For Fluffy Tuna Buns, You Need Tangzhong
• Turning Canned Tuna Into Cheesy Tuna Buns
• Tuna Bun Ingredients
  • Tangzhong
  • Milk Bread
  • Cheesy Creamy Tuna Mix
  • Egg Wash
• How To Make Tuna Bread
  • Tangzhong
  • Milk Bread
  • Final Steps

Jump to Recipe

Baking Bread With My Mom Every Week

I made 5 different kinds of Asian Bread with my mom from ONE BASE DOUGH. It is almost back to school season, and one of my happiest memories growing up was eating my mom’s homemade Asian bread while walking to school. She’d baked every weekend for as long as I could remember, and I swear, it’s better than any store-bought bread. After leaving home for college, I started missing that homemade taste, so I picked up my mom’s weekly ritual for myself.

This week, I baked so many different kinds of breads with my mom, including the classic Milk Bread, Chinese Hot Dog Bun, and of course, this Cheesy Tuna Bun.

For Fluffy Tuna Buns, You Need Tangzhong

Why is homemade Asian bread is so fluffy and soft? The secret is “Tangzhong.” It is a roux made with flour and water that helps keep the bread extra moist and soft when added to your dough. With Tangzhong, your Milk Bread will come out perfect every time.

Before adding this not-so-secret ingredient into your dough, make sure it’s fully cooled. To help you save some time, you can make it the night before and keep it in the fridge until you’re ready to bake.

Turning Canned Tuna Into Cheesy Tuna Buns

Canned tuna might be a simple ingredient, but there’s tons of creative recipes you can make with one can! It’s a great protein In a pinch for a Tuna Onigiri, or great as a topping for this Cheesy Tuna Bread. Combined with shredded cheese and sweet milk bread, this rich tuna topping really stands out in our cheesy bun.

For some reason, Korean canned tuna just hits different for me. I don’t know if it’s the seasoning or the quality of tuna, but Don Won Tuna can is my FAVORITE brand. Today I used original, but If you like it extra spicy, you can also try their Spicy Korean Double Hot Tuna!

Tuna Bun Ingredients

• 2 ½ cup all purpose flour 360 g
• 3 tablespoons sugar 36 g
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons Butter room temperature

Tang Zhong

• 2 tablespoons all purpose flour 16g
• ½ cup water 114 g w

Egg Yolk Mixture

• 1 egg yolk
• 1 tbsp milk

Creamy Tuna

• 1 can of tuna 170g, drain
• ¼ cup corn
• ¼ cup mayo
• Black pepper to taste
• 1 cup shredded cheese

How To Make Tuna Bread

Tangzhong

1. Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
2. Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Milk Bread

1. Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
2. Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
3. Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Final Steps

1. Punch out the air bubble and cut the dough into eight even pieces; cover with a damp towel to prevent the dough from drying out.
2. Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
3. Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
4. Using a scissor cut the dough slightly open in the middle; you want to cut the dough to around ⅓ of the way deep.
5. Cover with a damp towel, and rest the buns rest for 30 minutes.
6. In the meantime, prepare the creamy tuna mixture by mixing tuna, corn, mayo, and season with black pepper.
7. After 30 minutes, sprinkle on cheese, layer with creamy tuna mixture, and top with more cheese.
8. Brush the egg yolk mixture on the empty surfaces
9. Bake at 385F for 15 minutes.

Baking Asian Bread is easy, just follow these easy recipes!

Creamy Cheesy Tuna Bun Just Like Asian Bakeries!

By Tiffy Cooks

5 from 1 vote

This Creamy Cheesy Tuna Bun is an easy savory snack for anytime of the day. It's like a cheesy tuna melt – but in an Asian bun style! Made with a base of my mom's famous Asian Milk Bread, this Cheesy Tuna Bun tastes just like the Asian bakeries. With a simple topping of corn, tuna, mayo, and cheese, this tuna bun is cheesy, savory, and sweet.

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Cook ModePrevent your screen from going dark

Cook Time:45 minutes mins

Resting Time:3 hours hrs 30 minutes mins

Total Time:4 hours hrs 15 minutes mins

Course: Appetizer, Breakfast, Snack

Cuisine: Asian, Taiwanese

Keyword: asian bread, Asian Recipe Easy, Asian Recipes, Authentic asian recipes, Bread, bread recipe, buns, fish, milk bread, seafood, tuna

Servings: 8 buns

Calories: 326kcal

Ingredients

• 2 ½ cup all purpose flour 360 g
• 3 tablespoons sugar 36 g
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons Butter room temperature

Egg Yolk Mixture

• 1 egg yolk
• 1 tbsp milk

Creamy Tuna

• 1 can of tuna 170g, drain
• ¼ cup corn
• ¼ cup mayo
• Black pepper to taste
• 1 cup shredded cheese

Tang Zhong

• 2 tablespoons all purpose flour 16g
• ½ cup water 114 g w

US Customary – Metric

Instructions

Tangzhong

• Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
  
• Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.
  
• Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.
  

Milk Bread:

• Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
  
• Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
  
• Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
  

Final Steps:

• Punch out the air bubble and cut the dough into eight even pieces; cover with a damp towel to prevent the dough from drying out.
• Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
• Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
  
• Using a scissor cut the dough slightly open in the middle; you want to cut the dough to around ⅓ of the way deep.
  
• Cover with a damp towel, and rest the buns rest for 30 minutes.
  
• In the meantime, prepare the creamy tuna mixture by mixing tuna, corn, mayo, and season with black pepper.
  
• After 30 minutes, sprinkle on cheese, layer with creamy tuna mixture, and top with more cheese.
  
• Brush the egg yolk mixture on the empty surfaces
• Bake at 385F for 15 minutes.
  

Nutrition

Calories: 326kcalCarbohydrates: 38gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 75mgSodium: 362mgPotassium: 134mgFiber: 1gSugar: 6gVitamin A: 285IUVitamin C: 0.3mgCalcium: 101mgIron: 3mg