In a bowl, combine drained canned tuna, mayonnaise, 1 tablespoon green onions, black pepper and sesame oil.

Give everything a mix and place into the fridge until ready to use.

Line a large 13" by 18" baking sheet with parchment paper. Set aside.

Make a batch of the dough from my Hamburger Buns recipe.

Once the dough has risen, divide the dough into 24 equal portions.

Roll each piece of dough into a long log.

For each bun, take 2 pieces of dough (logs) and pinch together at one end, sealing them together.

Take one piece of dough and cross it over the other, until the two are intertwined together. Pinch to seal both ends.

Take the braided dough and tie a knot, with one end coming up through the middle and the other coming down, meeting in the centre.

Push down firmly on the centre.

Place the braided dough onto a lined baking sheet and repeat with the remainder.

Use a 1 tablespoon measuring spoon to make a divot in the centre of each dough.

Use a small ice cream scoop to portion the tuna filling into the divot.

Cover the buns and leave to rest into a warm location, until slightly puffy.

With a pastry brush, lightly brush heavy cream (or egg wash) on the exposed bun dough.

Sprinkle with black and white sesame seeds.

If adding cheese, sprinkle cheese on top of the buns.

Remove from oven and let slightly cool on a wire rack.

Garnish with bonito flakes and remainder of the green onions.