Mantou or steamed buns stuffed with tuna and tasty pickled mustasa with anise-flavored sauce.

Tuna Cua Pao


1 – 184 grams Century Tuna Flakes Chinese Asado, drain and reserve sauce
1 clove garlic, minced
1 teaspoon chopped ginger
1 star anise
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/4 cup sugar
3/4 cup water
2 tablespoons Cream Cornstarch dispersed in,
2 tablespoons water
1/2 cup chopped pickled mustasa
1 tablespoon chopped peanuts
1 tablespoon sugar
6 pieces steamed cua pao dough


In a Tefal saucepan, combine sauce from tuna, garlic, ginger, star anise, soy sauce, oyster sauce, sugar and 3/4 cup water. Allow to boil then simmer for about 5 minutes. Strain mixture. Add cornstarch slurry into the liquid. Cook until thick. Pour half of the sauce into the tuna flakes. Reserve remaining sauce.
Split cua pao dough in half. Fill each with a tablespoon of pickled mustasa, tuna, sugar and peanuts. Repeat procedure for all. Steam for 10 to 15 minutes. Serve with remaining sauce.

Makes 6 servings.

Approximate time of preparation: 35 minutes

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