Smoked Tuna Salad Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Smoked Tuna Salad:
· 1 Albacore Tuna Filet
· ¼ Cup Mayo
· 1 Carrot
· 2 Celery Stalks
· Dill
· Lemon Zest
· Salt & Pepper to Taste
· Sliced Tomato
· Lettuce
Quick Pickles:
· 1 Cucumber
· 1 Cups Vinegar
· 1 tbs Salt
· 1 tbs Sugar
· MSG
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste form
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball form
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Quick Pickles:
1. Place the sliced cucumber into deli container
2. Combine the other ingredients, then shake and set aside
3. Let rest for at least 30 minutes
Smoked Tuna Salad:
1. Season the filet and place on a 200° smoker until internal temperature reaches 135°. Remove from the smoker, allow the fish to come to room temperature then place in the fridge
2. Shred the cooled fish, then finely dice the carrots, celery and dill. Place all the ingredients into the bowl. Roughly mix, do not over mix you want the fish to be chunky
3. Place into the fridge for at least 30 minutes
Smoked Tuna Salad Sandwich:
1. To construct the sandwich, place down your toasted bottom bun with a dab of mayonnaise, followed by a monstrous scoop of the Smoked Tuna Salad, a hearty portion of pickles, a fresh sliced tomato, a handful of crisp lettuce and finally the toasted top bun covered in more mayo. Enjoy!
