Don Signature Crab - Singapore Food Guide

Tuna Mayo Croissants

A Singapore-style, no-fuss tuna mayo croissant — flaky baked croissant filled with creamy tuna mayonnaise and crunchy veg, perfect for kopi-time or a picnic at East Coast.

Tuna Mayo Croissants

About this dish

Tuna Mayo Croissants are the kind of casual, comforting fare that fits right into Singapore life — from a quick kopitiam breakfast to a relaxed weekend picnic at East Coast Park or a light office lunch in the CBD. This version keeps things simple: well-drained canned tuna folded into creamy mayonnaise with crunchy celery and cucumber, spooned into warm, buttery croissants. It’s familiar, portable, and easily adjusted for local tastes.

Think of this as hawker-friendly convenience adapted for home: no complicated techniques, just careful seasoning and good texture contrasts — flaky pastry, creamy filling and a crisp citrus lift. Families love it for potlucks or kids’ parties, while busy parents appreciate the speed; keep the tuna mix chilled and assemble before serving to avoid soggy pastry. For a Singapore twist, add a little sambal or finely chopped chilli padi for heat, or swap in Japanese mayo for a richer, tangier finish.

The flavour profile is creamy and slightly tangy with optional spicy notes, and the texture is all about contrasts — buttery layers of croissant against the chunky tuna mix. Serve with a simple achar or slap-up cucumber salad to cut through the richness, and pair with kopi or iced lemon tea for a proper local makan moment.

Ingredients

  • 4 medium butter croissants (store-bought or bakery, about 60–80 g each)
  • 2 x 185 g cans tuna in spring water, drained well (approx. 300 g drained)
  • 120 g mayonnaise (use Japanese mayo for richer flavour or light mayo to cut calories)
  • 2 tbsp plain yogurt or light sour cream (optional, for extra creaminess)
  • 2 stalks celery, finely diced (about 60 g)
  • 1 small red onion, finely diced (about 60 g)
  • 1 small cucumber, thinly sliced or julienned, seeds removed
  • 1 tsp Dijon mustard or 1/2 tsp prepared mustard
  • 1 tbsp lemon juice (fresh), plus extra wedges to serve
  • 1/2 tsp sugar (optional, balances acidity)
  • Salt and freshly ground black pepper, to taste
  • 2 spring onions, thinly sliced for garnish
  • Butter for toasting croissants (about 20 g), optional
  • 1–2 tsp sambal oelek or chopped chilli padi (optional, local spicy twist)
  • Fresh parsley or coriander leaves to garnish (optional)

Step-by-Step Method

  1. Prep ingredients: drain the canned tuna thoroughly in a sieve and press gently with a spoon to remove excess water; finely dice celery and red onion, slice cucumber, and juice the lemon.
  2. Make the tuna mayo: in a medium bowl, flake the drained tuna with a fork, then fold in mayonnaise, yogurt (if using), Dijon mustard, lemon juice and sugar. Mix until combined but still chunky.
  3. Season and adjust: season with salt and freshly ground black pepper, and taste — add more lemon or a pinch of sugar if needed. Stir in chopped celery and red onion for crunch; add sambal or chopped chilli padi if you want Singapore-style heat.
  4. Prepare croissants: slice each croissant horizontally, leaving one side attached if you prefer a pocket. Lightly butter the cut sides (about 5 g per croissant) if desired.
  5. Toast croissants (optional): heat a non-stick frying pan or griddle over medium-low; place croissants cut-side down and toast for 1–2 minutes until golden and crisp. Watch closely to avoid burning — lower heat preserves butter flavour and flakiness.
  6. Assemble sandwiches: spoon 3–4 heaped tablespoons of tuna mayo into each croissant, add slices of cucumber for freshness and a sprinkle of spring onions or parsley.
  7. Serve immediately: plate with lemon wedges and a side of achar or mixed salad. If packing for a picnic, keep tuna mix chilled and assemble croissants just before eating to avoid sogginess.
  8. Storage: store leftover tuna mayo in an airtight container in the fridge for up to 48 hours. Do not leave tuna mayo at room temperature for extended periods in hot weather.
  9. Variation tips: for a richer taste, swap some mayo for Japanese Kewpie; for a lighter option, use low-fat mayo and extra lemon. Add capers or corn kernels for extra texture.

Tips & Serving Ideas

  • Buy good-quality canned tuna (flake or chunk) at NTUC FairPrice, Cold Storage or Sheng Siong and drain it well — excess liquid makes the filling soggy.
  • If you prefer a firmer texture, pat the drained tuna with paper towels before mixing; reserve a little juice to add back if the mix becomes too dry.
  • Toast croissants on medium-low heat to get a crisp exterior without burning the butter — this gives a nice contrast to the creamy tuna filling.
  • To avoid soggy croissants for picnics or packed lunches, keep the tuna mayo in a separate container and assemble just before eating.
  • Adjust spice with local condiments: a teaspoon of sambal or chopped chilli padi gives a Singapore-style kick without overpowering the mayonnaise.
  • Make-ahead: tuna mayo keeps for up to 48 hours in the fridge in an airtight container; discard if left out longer, especially in hot Singapore weather.
  • Substitutions: use Japanese Kewpie mayo for a richer, slightly sweeter flavour, or light mayo and extra lemon for a fresher, lighter sandwich.

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