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golden Hawaiian sweet-roll sliders in a plain baking tray with pale flaked tuna salad, small celery and red-onion pieces and melted orange cheddar visible at the cut edges
Melissa Hart

Tuna Melt Hawaiian Roll Sliders

Drain the tuna firmly before mixing it with mayonnaise and diced celery, then keep the filling in one even layer under the cheddar. The covered bake warms the center without drying the edges. These are useful when the pantry has dinner but the refrigerator looks thin. A little lemon and relish sharpen the tuna, and the sweet bread makes a clear contrast to the salty cheese rather than disappearing under a heavy mound of salad.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 3 cans tuna in water 5 oz each, thoroughly drained
  • 1/4 cup mayonnaise
  • 1/3 cup finely diced celery
  • 2 tbsp finely minced red onion
  • 1 tbsp drained dill pickle relish
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 6 oz sharp cheddar cheese sliced
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F. Flake drained tuna into a bowl and mix with mayonnaise, celery, red onion, relish, lemon juice and pepper.
  2. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
  3. Layer half the cheddar over the bread, spread tuna evenly and add remaining cheddar. Replace the top slab and brush with melted butter.
  4. Cover with foil and bake for 15 minutes. Uncover and bake for 8 to 10 minutes until the center reaches 165°F and the cheese melts.
  5. Rest for 5 minutes, cut into 12 sliders and serve warm.