There’s something incredibly comforting about the smell of freshly baked bread filling the kitchen, especially when it’s transformed into a delightful Tuna Bun with Corn and Mozzarella Cheese. I first created this recipe after a spontaneous visit to the local market left me with a bounty of fresh ingredients, inspiring me to whip up something uniquely delicious. Imagine the golden crust giving way to a fluffy, moist interior bursting with savory tuna, sweet corn, and creamy mozzarella.
These buns are a far cry from your typical fast food options—they’re made with love and perfect for any occasion. Whether it’s a busy weeknight dinner, a casual get-together with friends, or simply a cozy lunch for one, these Tuna Corn Buns are sure to impress and satisfy. The best part? They’re surprisingly easy to make, allowing you to treat yourself or your loved ones without spending hours in the kitchen. Get ready to elevate your homemade food game and enjoy every bite of this delightful creation!
Why make Tuna Bun with Corn and Mozzarella Cheese?
Irresistible aroma wafts through your kitchen as these buns bake, creating a cozy atmosphere. Wholesome ingredients like tuna, corn, and mozzarella combine for an unforgettable taste experience. Quick prep hours means you won’t be slaving away; you can whip them up in no time! Crowd-pleaser at gatherings—everyone loves the fluffy texture and savory filling. These Tuna Buns are a fantastic alternative to fast food, keeping both your palate and loved ones satisfied. For more delightful creations, don’t miss out on our easy homemade bread recipes!
Tuna Bun with Corn and Mozzarella Cheese Ingredients
For the Dough
• 30 g boiling water – Helps to activate the Yudane (water roux) for a soft texture.
• 25 g bread flour – Essential for creating the Yudane paste that keeps the buns moist.
• 250 g bread flour, plus more for dusting – The main ingredient for a fluffy bun texture.
• 30 g cake flour – Adds tenderness to the final buns, balancing structure and softness.
• 10 g dry milk powder – Enhances flavor and moisture for a richer taste.
• 30 g sugar – Balances savory elements and helps with browning.
• 15 g honey – Adds a hint of sweetness; feel free to substitute with agave syrup.
• 25 g beaten egg – Acts as a binding agent and adds richness.
• 80 g cold whole milk – Contributes to the moisture content for tender buns.
• 60 g cold water – Keeps the dough hydration balanced.
• all the Yudane (water roux) paste – Key to achieving fluffy, airy buns.
• 1 teaspoon instant yeast – Powers the rise for a light, airy texture.
• 4 g sea salt – Enhances the overall flavor of the dough.
• 30 g unsalted butter, softened – Enriches the dough and adds a silky texture.
For the Filling
• 1 7oz canned tuna – Provides a hearty, savory flavor that complements the corn perfectly.
• 1 cup corn kernel – Adds sweetness and a delightful pop of texture.
• 3 tablespoon Kewpie mayonnaise – Brings creaminess and a touch of umami.
• 1 pinch freshly ground black pepper – Elevates the taste, adding a hint of warmth.
• leftover egg from the dough – Use for an egg wash to give your buns a beautiful golden color.
• 1 teaspoon water – Mix with the leftover egg to create an egg wash for glazing.
• 1 cup shredded mozzarella cheese – Melts beautifully, adding a cheesy delight in every bite.
• dried oregano, optional – Sprinkling this adds a floral herbaceous note, enhancing flavors.
These Tuna Buns with Corn and Mozzarella Cheese are not just a meal; they’re a testament to nurturing, homemade comfort food. Enjoy the process!
How to Make Tuna Bun with Corn and Mozzarella Cheese
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Prepare Yudane: In a bowl, mix 25 g of bread flour with 30 g of boiling water until combined. Allow this mixture to cool, then store it in the fridge overnight to develop flavor and texture.
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Mix Dough Ingredients: Using a stand mixer, combine all dough ingredients except for yeast, salt, and unsalted butter. Mix until a rough dough forms, about 3-5 minutes. Cover the bowl and let it rest for 30 minutes to relax the gluten.
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Add Yeast and Knead: After the resting period, add the instant yeast to the dough. Knead on medium speed for 1-2 minutes. Next, incorporate the sea salt and continue kneading for an additional 2-3 minutes until smooth.
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Incorporate Butter: Gradually add pieces of softened unsalted butter into the dough, kneading on medium-high speed. Continue this for about 8-10 minutes until you achieve a smooth, elastic dough.
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Proof the Dough: Transfer the dough into a greased bowl, cover it, and let it proof in a warm, draft-free place (ideally around 82°F / 28°C) for 1 hour or until it has doubled in size.
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Shape the Buns: Punch down the dough gently to release air. Divide it into 8 equal portions. Flatten each portion, fold in the edges, and pinch to create a ball. Allow them to rest covered for 15 minutes.
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Prepare for Baking: Roll each ball into a 4″ round shape on a floured surface. Arrange them on a parchment-lined baking sheet, cover with greased plastic wrap, and proof in a warm place for about 50 minutes until they puff up.
Optional: Sprinkle with dried oregano before baking for an extra flavor boost!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Tuna Bun with Corn and Mozzarella Cheese
Room Temperature: Store the buns in a cool, dry place in an airtight container for up to 2 days. This keeps them fresh and soft for snacking.
Fridge: If you plan to keep them longer, refrigerate in an airtight container for up to 5 days. Reheat in the microwave wrapped in a damp paper towel for a few seconds to restore moisture.
Freezer: To preserve them for later, freeze the buns individually wrapped in plastic wrap and then place in a freezer-safe bag. They will stay good for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes for a crispy, fresh taste.
Helpful Tricks for Tuna Bun with Corn and Mozzarella Cheese
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Quality Ingredients: Use fresh tuna and sweet corn for the best flavor. Canned ingredients are convenient, but quality makes a significant difference in your Tuna Bun with Corn and Mozzarella Cheese.
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Perfect Dough Consistency: Don’t skip on kneading! For fluffy buns, ensure the dough is smooth and elastic after kneading, which usually takes around 8-10 minutes.
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Humidity Matters: If your kitchen is too cold, the dough may not rise properly. Proof in a warm, draft-free environment to ensure a delightful fluffy result.
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Don’t Rush Proofing: Allow proper time for the 50-minute second proof. It helps create that light, airy texture that makes these buns irresistible—so don’t cut corners!
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Egg Wash Magic: Use the leftover egg mixed with water as an egg wash before baking. This gives a beautiful golden-brown crust—making your Tuna Bun with Corn and Mozzarella Cheese even more tempting!
Variations & Substitutions for Tuna Bun with Corn and Mozzarella Cheese
Feel free to make these delightful buns your own with these creative twists and substitutions!
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Gluten-Free: Use a gluten-free flour blend to keep the dough just as delightful for gluten-sensitive friends while maintaining flavor and texture.
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Veggie Delight: Swap the tuna with sautéed mushrooms and chopped spinach for a vegetarian alternative that doesn’t sacrifice taste.
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Spicy Kick: Mix in some diced jalapeños or red pepper flakes to the filling for a delightful burst of heat in every bite.
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Herby Flavors: Incorporate fresh herbs like dill or parsley into the filling for an aromatic lift that complements the tuna and corn beautifully.
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Cheesy Variations: Try using cheddar or feta instead of mozzarella for a different cheesy goodness that offers varying flavor profiles.
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Corn Alternatives: Replace the corn with finely chopped bell peppers or zucchini for a unique taste and extra veggies in your buns.
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Mayo Twist: Experiment with chipotle or garlic-flavored mayonnaise in the filling for an exciting flavor transformation that elevates the entire bun.
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Dough Experiment: For a richer taste, substitute part of the bread flour with whole wheat flour or add a touch of oat flour to enhance the nutritional profile.
Let creativity be your guide, and enjoy every moment as you personalize this comforting recipe!
What to Serve with Tuna Bun with Corn and Mozzarella Cheese?
Elevate your mealtime experience and bring together a variety of flavors and textures with these perfect pairings.
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Crispy Salad: Refreshing greens tossed with a light vinaigrette add crunch and brightness, balancing the savory bun. A sprinkle of nuts will further enhance the texture!
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Roasted Vegetables: Seasoned with herbs and olive oil, roasted vegetables create a smoky undertone that complements the creamy filling of your Tuna Bun beautifully.
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Herbed Potato Wedges: The crispy exterior and fluffy interior of these wedges make a hearty side that pairs harmoniously with the soft, cheesy buns.
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Creamy Tomato Soup: Warm and comforting, a bowl of tomato soup adds a rich flavor contrast, making each bite of your Tuna Bun extra satisfying.
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Zesty Coleslaw: A tangy coleslaw brings a delightful crunch, creating a refreshing contrast to the richness of the cheese and tuna.
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Chilled White Wine: A glass of crisp, chilled white wine pairs delightfully, enhancing the flavors of the bun while providing a refreshing palate cleanser.
Each of these ideas adds a unique twist to your meal, transforming your Tuna Bun with Corn and Mozzarella Cheese into a feast that delights the senses. Enjoy!
Make Ahead Options
These Tuna Buns with Corn and Mozzarella Cheese are perfect for meal prep, saving you time during your busy week! You can prepare the Yudane (water roux) up to 24 hours in advance; just mix 25 g of bread flour with 30 g of boiling water and refrigerate it overnight. Additionally, you can combine the dough ingredients (except for yeast and salt) and refrigerate the mixture for up to 3 days. This allows the flavors to marry beautifully. When you’re ready to bake, simply bring the dough back to room temperature, add the yeast, knead, shape, and proof as instructed before baking. This way, you’ll enjoy fresh, fluffy buns that are just as delightful and comforting!
Tuna Bun with Corn and Mozzarella Cheese Recipe FAQs
How do I select the best tuna for my buns?
Absolutely! For the best flavor, choose a high-quality canned tuna packed in water or olive oil. Look for chunks of tuna rather than flaked to ensure a heartier filling. Always check the expiration date on the can to ensure freshness.
How should I store leftover Tuna Buns?
To maintain their delightful softness, store the buns in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate in a container for up to 5 days. Just be sure to reheat them wrapped in a damp paper towel to keep them moist!
Can I freeze the Tuna Buns?
Yes! To freeze your Tuna Bun with Corn and Mozzarella Cheese, wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat at 350°F (175°C) for about 10 minutes for the best texture.
What can I do if my dough isn’t rising properly?
Very! If your dough isn’t rising, check if your yeast is active by mixing it with warm water and a pinch of sugar. After 5-10 minutes, it should become foamy. If not, your yeast may be expired, and you’ll need to start over. Make sure your proofing area is warm (around 82°F / 28°C) and draft-free!
Are there any dietary considerations I should be aware of?
Of course! If you have seafood allergies, consider a substitute like shredded chicken or chickpeas mixed with mayo for a different, yet still delightful, filling. The buns themselves are nut-free, but always check ingredient labels for potential allergens. If you are cooking for pets, remember that tuna is not suitable for regular feeding!
What can I use in place of Kewpie mayonnaise?
You can use regular mayonnaise, but if you want to replicate Kewpie’s unique flavor, try mixing regular mayo with a touch of rice vinegar and a hint of sugar. This will give you that same rich creaminess with a slight tang, perfect for our Tuna Bun with Corn and Mozzarella Cheese!
Savory Tuna Bun with Corn and Mozzarella Cheese Delight
Ingredients
Equipment
Method
- Prepare Yudane: In a bowl, mix 25 g of bread flour with 30 g of boiling water until combined. Allow this mixture to cool, then store it in the fridge overnight to develop flavor and texture.
- Mix Dough Ingredients: Using a stand mixer, combine all dough ingredients except for yeast, salt, and unsalted butter. Mix until a rough dough forms, about 3-5 minutes. Cover the bowl and let it rest for 30 minutes to relax the gluten.
- Add Yeast and Knead: After the resting period, add the instant yeast to the dough. Knead on medium speed for 1-2 minutes. Next, incorporate the sea salt and continue kneading for an additional 2-3 minutes until smooth.
- Incorporate Butter: Gradually add pieces of softened unsalted butter into the dough, kneading on medium-high speed. Continue this for about 8-10 minutes until you achieve a smooth, elastic dough.
- Proof the Dough: Transfer the dough into a greased bowl, cover it, and let it proof in a warm, draft-free place (ideally around 82°F / 28°C) for 1 hour or until it has doubled in size.
- Shape the Buns: Punch down the dough gently to release air. Divide it into 8 equal portions. Flatten each portion, fold in the edges, and pinch to create a ball. Allow them to rest covered for 15 minutes.
- Prepare for Baking: Roll each ball into a 4" round shape on a floured surface. Arrange them on a parchment-lined baking sheet, cover with greased plastic wrap, and proof in a warm place for about 50 minutes until they puff up.