Asian Style Tuna Mayo Bread Food

ASIAN STYLE TUNA MAYO BREAD

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!

TUNA MAYO RICE BOWL

Steps:

• In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
• Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

ASIAN TUNA SALAD

Steps:

• Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
• Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

CINCO DE MAYO BREAD

Steps:

• Add ingredients in the order given to your bread machine.
• Set for regular or rapid bake cycle.

CAL-ASIAN SEARED TUNA SANDWICHES

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.

TUNA-MAYO ONIGIRI

Steps:

• Cook your rice according to package directions and let it cool.
• Drain the canned tuna, pressing down on the tuna to remove as much liquid as possible.
• Promptly mix the tuna-mayo in a bowl. Once you've created a smooth mixture, add the soy sauce, and mix again until incorporated. Add pepper to taste and Japanese ichimi spice, if desired.
• Lightly wet the palms of your hands. Spread two to three pinches of salt on your hands, then take a portion of rice in one palm and form a small well. Fill the hole with 1 tablespoon of the filling, and cover with a small portion of rice.
• Create a rough ball with the filled onigiri, and then start shaping into a triangle little by little, by leaving one hand flat and forming a 90-degree angle with your other hand. Turn the onigiri oveer three times to properly shape all three sides. Try to imagine the roof of a house when shaping your onigiri.
• Place the nori sheet so that you can hold the onigiri without your fingers touching the rice. There are several ways to do this: you can choose to cover the onigiri entirely, or just with a strip of nori, or even wrap it as if it were a kimono.