Corner Café

August 29, 2008

Tuna Buns 吞拿魚包

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , , ,


Makes 8 buns

1/2 portion Japanese-Style Sweet Bun Dough
1/2 egg, lightly beaten for eggwash

Tuna Filling:
185g-tin tuna in oil or brine, drained
50g mayonnaise
dash of ground pepper
2 hard boiled eggs, quartered lengthwise
1. To prepare the Tuna Filling: Add mayonnaise and pepper to the drained tuna, mix well. Divide into 8 portions and set aside separately with the 8 pieces of quartered egg.
2. Prepare the Japanese-Style Sweet Bun Dough or Japanese-Style Bun Dough as directed in Japanese-Style Sweet Bun Dough post up to step 3.
3. Take one of the 8 small divided balls and roll out with a rolling pin into a flat circle. Place one portion of the Tuna Filling in the centre of dough circle.



4. Pick three points on the circumference, equal distant from each other, of the dough circle and gently pull them up to meet in the centre on top of the filling. Pinch to seal the three points. Do not try to stretch the dough too much or the seal will split open after proving.

The seal split open from streching the dough too much while wrapping.


5. With your fingers, pinch and seal the edges of the dough together to form a triangular parcel. Repeat with the other 7 dough balls.
6. Let rise, lightly covered, until double in size on a lightly greased tray. When ready, brush with eggwash.
7. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.

Taste: Soft, fluffy and light buns with delicious tuna filling
Consume: Best served hot or warm
Storage: Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving
Recipe References:


  1. Hi SeaDragon,

    I dont know where should I post this comment so I hope that by posting here, you would be able to see this. Regarding the pictures you took for flour and starch in Australia (Thank you very much!!) I bought the vietnamese pau flour. However, I’m not sure if do I have to add yeast when making pau? Because I saw that most people only added yeast if their flour is Hong Kong or Plain. Could you please advise? Thanks!

    Comment by Melissa — August 29, 2008 @ 2:43 am | Reply

  2. Melissa,
    No, you don’t need to add yeast if you are using the Vietnamese Pau Flour. There are raising agents pre-mixed into the flour already. The paus will be soft but not as fluffy as those paus that you make using yeast and Hong Kong flour.

    See my post on ‘Chicken Char Siew Paus’ where I was experimenting on adding a yeast dough to the Vietnamese Pau flour dough. (BTW, it is no big deal but it would have be better if you’ve asked the question under the ‘Chicken Char Siew Paus’ post as it is related to that post rather than under this post. Otherwise you can always asked any questions in my forum.)

    Comment by SeaDragon — August 29, 2008 @ 7:42 am | Reply

  3. Hi! Im a silent follower of your blog for 3 yrs. now ! Words are not enough for me to thank u for sharing all your wonderful recipes.
    eversince we moved here in the rural area (canada) I was forced to recreate all our favorite breads and pastries and your recipes are beyond awesome !
    THanks again and God Bless!
    Divine G.

    Comment by Divine — September 2, 2012 @ 9:04 am | Reply

    • Thanks for the kind words, happy to be of some help from the other side of the world 🙂

      Comment by SeaDragon — September 5, 2012 @ 7:25 pm | Reply

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