Tuna Mayo is very popular in Japan. You often see in bread, rice balls, and salads. You will see tuna mayo something in grocery stores or convenience stores. I imagine that if you have travelled in Japan, you may have experienced it. This time, let’s cook Tuna Mayo bread at home. This time, we also would like to cook bread from scratch.
By the way, Japanese people sometime call canned tuna for “sea chicken”.
Ingredients
- 280 Canned Tuna
- 150 g Pancake Mix
- 30 g Kewpie mayo
- 15 g Mentsuyu Japanese Noodle Soup Base
- Dried Parsley To taste
- Salt To taste
- Pepper To taste
Instructions
- In a bowl, mix together the pancake mix and milk to make the dough.
- Pour the dough into an aluminum foil pan.
- In a separate bowl, mix together the mayonnaise, mentsuyu, salt, and pepper. Pour this mixture on top of the dough.
- Lastly, top with mayonnaise, then toast for 10 minutes. While toasting, if the top surface seems like it will burn, lay some aluminum foil on top.
- Once done toasting, finish up by adding parsley to taste.
Notes
I tried making the bread easier by using the pancake mix. It’s quick and simple to make so it’s a great breakfast or snack option. The top burns easily when toasting, so be sure to cover it with aluminum foil part way through.
Nutrition
Calories: 384kcal | Carbohydrates: 22g | Protein: 33g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 740mg | Potassium: 400mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 3mg
