Tuna Bao Buns. Spread about 1 3 cup on bottoms of buns. Wrap each sandwich in foil.
Beet Crostini Short Rib Bao Buns Tuna Carpaccio Hors D Oeuvres from pinterest.com
They can be eaten plain or stuffed with a variety of fillings. In a medium bowl combine the first seven ingredients. They are made with a simple yeast leavened dough and steamed until soft and fluffy.
Leave the buns to cool for 5 minutes then fill them with the herbs avocado pickled cucumber diced radish and tuna.
Unwrap and serve immediately. Garnish each bun with some diced chilli and lime zest. Roll over the edges of the dough to wrap only the tuna filling and pinch down to seal the edges. They can be eaten plain or stuffed with a variety of fillings. Wrap each sandwich in foil. Leave the buns to cool for 5 minutes then fill them with the herbs avocado pickled cucumber diced radish and tuna.
Ingredients for the buns 500g plain flour 2 teaspoons salt 2 tablespoons sugar 2 teaspoons fast action yeast 300ml warm water for the spicy tuna 440g tuna steaks sashimi grade finely chopped 2 spring onions finely chopped 1 red chilli finely diced with seeds 2 5cm piece of ginger peeled and. Drizzle the buns with a little more of the dressing and serve. Bake at 400 for 10 minutes or until cheese is melted. Steamed tuna bao buns are a type of steamed bread from american asian cuisine. Spread about 1 3 cup on bottoms of buns. Wrap each sandwich in foil.