Tuna Mayo Fat Cake Recipe

Proof the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and granulated sugar. Sprinkle the instant dry yeast over the water, stir lightly, and let sit for 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Make the dough

In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture, warm milk, and 2 tbsp vegetable oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface (use the 1/4 cup reserved flour as needed) and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Divide and rest

Punch down the dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (about 80–90 g each). Shape each piece into a smooth ball, cover with a cloth, and let rest for 10 minutes to relax the gluten.

While dough is rising (or during the 10-minute rest), prepare the filling. In a medium bowl, flake the drained tuna with a fork. Add 1 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped parsley (if using). Stir until well combined and taste; adjust seasoning if needed. Keep chilled until ready to assemble.

Roll and fill

On a lightly floured surface, flatten each rested dough ball with your palm into a 4–5 inch (10–12 cm) circle about 1/4 inch (6 mm) thick. Place 2–3 tablespoons of tuna mayo filling in the center of each circle, leaving a 1/2-inch border around the edge. Lightly brush the border with a little water (use the reserved 2 tsp) and fold the dough over the filling to enclose it, pinching and sealing edges firmly. Gently reshape into a slightly flattened round, being careful not to squeeze out the filling.

Heat oil

In a large, heavy-bottomed skillet or deep pot, pour enough vegetable oil to reach about 1 to 1.5 inches depth (about 2–3 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of dough bubbles and floats to the surface, turning golden in about 30–45 seconds.

Fry the fat cakes

Carefully lower 2–3 filled fat cakes into the hot oil (do not overcrowd). Fry for about 2–3 minutes per side, flipping once with tongs, until puffed and golden brown on both sides. Adjust heat as needed to maintain 325–350°F; lower if browning too quickly. Transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining fat cakes.

Serve

Let the fat cakes cool for 2–3 minutes. Serve warm so the filling is creamy and the dough is tender. These are best eaten the same day; if desired, reheat briefly in a 350°F oven for 5–7 minutes to refresh.