Best Asian Style Tuna Mayo Bread Recipes

Cal-Asian Seared Tuna Sandwiches image

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup mayonnaise
3 tablespoons finely chopped green onions
2 teaspoons minced peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon oriental sesame oil
4 3/4-inch-thick tuna steaks (each about 5 ounces)
1 tablespoon vegetable oil
8 1/2-inch-thick slices crusty country-style white bread
1/2 medium English hothouse cucumber, unpeeled, thinly sliced
8 radishes, thinly sliced
1 ripe avocado, pitted, peeled, sliced

Steps:

Flavored mayonnaise is easy to make, and it lends added appeal to any sandwich. Here, sesame oil, soy sauce, ginger and green onions give the spread an Asian flair. Mix first 5 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
Sprinkle tuna with salt and pepper. Heat vegetable oil in heavy large skillet over medium-high heat. Add tuna and cook to desired doneness, about 2 minutes per side for medium-rare.
Spread mayonnaise mixture over 1 side of each bread slice. Top 4 bread slices with cucumber, radishes, then avocado, dividing equally. Sprinkle with salt and pepper. Top with tuna steaks. Place remaining bread slices, mayonnaise side down, atop tuna. Cut sandwiches in half and serve immediately.

Asian Style Tuna Mayo Bread image

Provided by Wendys Kitchen

Categories Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

500 g plain flour, and extra for kneading
50 g powdered milk (full cream)
5 tablespoons sugar
1 pinch salt
2 teaspoons instant yeast
1 tablespoon coconut cream
60 ml canola oil
350 ml water
2 (420 g) cans tuna in water (or fresh tuna steak if you prefer)
200 ml japanese mayonnaise (available in Asian grocers)
2 teaspoons chicken salt
freshly ground black pepper

Steps:

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!