Stuffed Tuna Buns
Soft fluffy warm buns filled with a tuna and olive mixture. These stuffed tuna buns are an ideal savoury addition to your appetisers or snacks repertoire.
Servings: 16 buns
Ingredients
Bun Dough
- 400 g strong bread flour
- 75 g butter room temperature
- 30 g castor sugar
- 250 ml milk lukewarm
- 11 g active dry yeast
- 1 tsp salt
- 1 egg for egg wash
Tuna Filling
- 200 g tuna 2 cans
- 1 tbsp tomato paste
- 2 tbsp green & kalamata olives chopped
- 2 garlic cloves minced
- 1 small white onion finely chopped
- 1 tsp dried mint
- 1 tsp dried oregano
- juice of half a lemon
- salt and pepper to taste
Instructions
For the Buns
- In a small bowl mix the lukewarm milk, yeast and sugar. Let the mixture foam for about 15 minutes.
- In the meantime to a mixer with a dough hook, mix the flour and the butter until you get a crumbly texture. Once ready add all the remaining ingredients together and knead the dough for about 15 minutes.
- Cover the dough and let it rest for an hour in the warmest place in your kitchen until it doubles in size.
Tuna filling
- While the dough is rising, prepare your filling.
- Prepare all the ingredients in a bowl and mix well together. Store in the fridge until it's time to fill in the buns.
Assembly
- Preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. Set aside.
- Once the dough is ready, punch it down and knead for a couple of minutes. Divide the dough into 16 equal parts and form into balls.
- Flatten each dough ball down and place the filling in the middle. Close the edges and roll into a bun. Making sure that none of the filling is oozing out.
- Place the buns on the tray keeping a good amount of space between each one. Cover and let rise for another 20 minutes.
- Before placing the buns into the oven, brush them with the egg wash.
- Bake in the oven for about 20 minutes, until the bun have a nice golden brown colour.
- Once baked, let them rest for a couple of minutes before serving as the filling might be too warm. Enjoy!