Step 1

In a bowl, combine drained canned tuna, mayonnaise, 1 Tbsp green onions, black pepper and sesame oil.

Step 2

Give everything a mix and place into the fridge until ready to use.

Step 3

Line a large 13" by 18" baking sheet with parchment paper. Set aside.

Step 4

Make a batch of the dough from my Hamburger Buns recipe.

Step 5

Once the dough has risen, divide the dough into 24 equal portions.

Step 6

Roll each piece of dough into a long log.

Step 7

For each bun, take 2 pieces of dough (logs) and pinch together at one end, sealing them together.

Step 8

Take one piece of dough and cross it over the other, until the two are intertwined together. Pinch to seal both ends.

Step 9

Take the braided dough and tie a knot, with one end coming up through the middle and the other coming down, meeting in the centre.

Step 10

Push down firmly on the centre.

Step 11

Place the braided dough onto a lined baking sheet and repeat with the remainder.

Step 12

Use a 1 Tbsp measuring spoon to make a divot in the centre of each dough.

Step 13

Use a small ice cream scoop to portion the tuna filling into the divot.

Step 14

Continue with the remainder.

Step 15

Cover the buns and leave to rest into a warm location, until slightly puffy.

Step 16

Near the end of the proofing time, preheat oven to 350°F/177°C.

Step 17

With a pastry brush, lightly brush heavy cream (or egg wash) on the exposed bun dough.

Step 18

Sprinkle with black and white sesame seeds.

Step 19

If adding cheese, sprinkle cheese on top of the buns.

Step 20

Bake the buns at 350°F/177°C for 18-20 minutes, until lightly golden in colour.

Step 21

Remove from oven and let slightly cool on a wire rack.

Step 22

Garnish with bonito flakes and remainder of the green onions.