Spicy Tuna Bao Buns
Tuna dishes have been an integral part of Japanese cuisine for millennia, but the modern, spicy preparation of raw fish has become international with the popularity of sushi and poke bowls. The bao bun, originally a Chinese invention, is the perfect vessel for showcasing these fresh, exciting fillings. The spicy tuna and soft, steamed bun create a harmonious pairing. It's important to use high-quality, sushi-grade fish and to allow everyone to adjust the spiciness to their liking. As the warmth of the bao bun meets the cool, spicy tuna, you'll instantly feel transported to an Asian journey. This dish is an excellent choice for gatherings with friends, picnics, or a special dinner. You can also vary it with avocado, mango, or even fried onions.
Ingredients for this recipe
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Preparation Steps
1
Dice the tuna into small, even cubes. It's important to use high-quality, sushi-grade raw fish. Julienne the carrot and cucumber into thin strips.
2
In a small bowl, whisk together the mayonnaise, sriracha sauce, and soy sauce until smooth and slightly spicy. Tip: taste and adjust the spiciness to your liking.
3
Add the sauce to the diced tuna and mix thoroughly. Let it rest for a few minutes to allow the flavors to meld.
4
Steam the bao buns in a bamboo steamer or over a metal strainer, covered, for 6-8 minutes. Avoid lifting the lid during steaming to keep the buns nice and soft.
5
Carefully open the bao buns and first add the carrot and cucumber â these will provide a fresh, crunchy base.
6
Fill with the spicy tuna mixture, then sprinkle with black sesame seeds and chopped chives. Tip: a squeeze of lime juice will further enhance the flavors.
7
Serve immediately! Bao is best when freshly steamed, and the cool, creamy tuna provides a great contrast to the warm bun.
