Baked Tuna Melt Sliders

Course: Appetizer, Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: sliders

Calories: 257kcal

Author: Jazzmine Woodard

Classic tuna salad sandwiches with melted cheese served on golden, toasty buns

Print Recipe

Equipment

Ingredients

3 boiled eggs
½ pound canned or packet tuna drained
¼ cup mayonnaise plus 3 tablespoons
3 tablespoons sweet and sour relish
2 tablespoons mustard
2 teaspoons pickle brine
½ teaspoon granulated sugar optional
½ teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
fine sea salt to taste
black pepper to taste
12 King's Hawaiian rolls or rolls of your choice
10 slices Colby Jack cheese or cheese of your choice

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or aluminum foil, and set aside.
Make the Tuna Salad: Peel and chop the eggs, then stir in tuna, ¼ cup of the mayonnaise, relish, mustard, pickle brine, sugar (if using), lemon juice, garlic powder, onion powder, salt, and pepper until combined. Taste test and adjust seasoning as needed.
3 boiled eggs, ½ pound canned or packet tuna, ¼ cup mayonnaise, 3 tablespoons sweet and sour relish, 2 tablespoons mustard, 2 teaspoons pickle brine, ½ teaspoon granulated sugar, ½ teaspoon lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, fine sea salt, black pepper
Toast the Rolls: Slice the rolls in half horizontally (see picture in post), and place on prepared sheet pan, cut sides up. Spread remaining two tablespoons of mayonnaise on the cut sides, then bake for about 12 minutes or until golden brown. Remove from oven, and increase heat to 375 degrees Fahrenheit.
12 King's Hawaiian rolls
Assemble the Tuna Melts: Lay slices of cheese on the bottom group of rolls then spoon the tuna salad mixture on top. Lay remaining slices of cheese over the tuna mixture, then place the buns on top. Tent with foil, return to the oven and bake for 10-12 minutes, or until cheese is melted.
10 slices Colby Jack cheese

Notes

Modifications

Pickle juice adds briny flavor that goes so nicely with the tuna and cuts through any fishiness. Use whatever kind of pickle brine you like, or a splash of white vinegar if you don't have any.

Make Ahead: The tuna salad mixture tastes best when all the flavors have had some time to meld together and marinate, so feel free to make it up to three days ahead and store it covered in the fridge.

Storage

These mini sandwiches are best when freshly made; however, you can store them for up to two days in the refrigerator in an airtight container. They're still technically good for up to four days, but the buns tend to absorb liquid from the tuna salad and become mushy, so the texture isn't great.

Nutrition