Mouthwatering Tuna Melt Hawaiian Roll Sliders

If you ask me, tuna melts are one of those lunches that never gets old.

These sliders take the classic tuna melt and give it a fun twist with sweet Hawaiian rolls and creamy Havarti cheese. The tuna salad is packed with fresh ingredients like shallots, lemon juice, and Dijon mustard that give it real flavor.

The rolls get brushed with melted butter mixed with celery seed and parsley before baking. Everything melts together into these warm, gooey sandwiches that are perfect for feeding a group.

They’re easy to throw together for a quick lunch or game day snack, and honestly, they disappear fast.

What Kind of Tuna Should I Use?

For these sliders, you can use either chunk light or solid white albacore tuna – both work great. Chunk light tends to be a bit more budget-friendly and has a milder flavor, while albacore is firmer and has a slightly richer taste. Make sure you drain your canned tuna really well by pressing it with a fork or the back of a spoon to get out as much liquid as possible – nobody wants soggy sliders! If you’re feeling fancy, you could even use pouch tuna instead of canned, which tends to be a little less watery and flakes nicely.

Options for Substitutions

These sliders are easy to customize based on what you have in your kitchen:

• King’s Hawaiian rolls: The sweet rolls are really what make these sliders special, but if you can’t find them, try potato rolls or brioche slider buns. Regular dinner rolls work too, though you’ll miss that signature sweetness.
• Tuna: Canned salmon or even canned chicken make great substitutes. Just drain them well and mix the same way you would with tuna.
• Havarti cheese: Swiss, provolone, or mild cheddar all melt nicely on these sliders. Even American cheese works if that’s what you have on hand.
• Mayonnaise: You can use Greek yogurt or sour cream for a lighter option, though the texture will be slightly different. Start with ⅓ cup and add more if needed.
• Shallot: Regular yellow or red onion works fine – just use about 2 tablespoons since they’re a bit stronger than shallots.
• Dill pickle: Sweet pickle relish or finely chopped bread and butter pickles can replace the dill pickle. You can also skip it entirely if pickles aren’t your thing.

Watch Out for These Mistakes While Baking

The biggest mistake with tuna melt sliders is over-draining the tuna, which leads to a dry filling – give the cans a gentle squeeze but leave a little moisture to keep everything creamy and spreadable.

Skipping the foil during the first part of baking will cause the tops to brown too quickly before the cheese melts, so make sure to cover them for those initial 10-15 minutes and only remove it at the end for a golden finish.

Another common error is slicing the rolls apart individually instead of keeping them connected, which makes them harder to assemble and serve – just slice the entire sheet of rolls horizontally in one piece.

Finally, let the sliders rest for 2-3 minutes after baking so the cheese sets slightly, making them much easier to pull apart without all the filling sliding out.

What to Serve With Tuna Melt Sliders?

These tuna melt sliders are pretty filling on their own, but they’re perfect alongside a simple side that won’t compete with all those good flavors. I love serving them with classic potato chips or kettle-cooked chips – there’s something about that salty crunch that just works with the creamy tuna filling. A light coleslaw or a crisp green salad with a tangy vinaigrette helps balance out the richness of the cheese and mayo. If you want to keep things easy, pickles (since there’s already pickle in the tuna mix) and some fresh fruit like pineapple chunks or watermelon slices make for a refreshing side that fits the Hawaiian vibe.

Storage Instructions

Store: These sliders are best enjoyed fresh from the oven while the cheese is still gooey. If you have leftovers, wrap them tightly in foil and keep them in the fridge for up to 2 days. The rolls might soften a bit, but they’re still totally edible!

Make Ahead: You can prep the tuna salad mixture up to a day in advance and keep it covered in the fridge. When you’re ready to eat, just assemble the sliders and bake them fresh. This makes it super easy to throw together a quick lunch or dinner without all the prep work.

Reheat: Warm up leftover sliders in a 350°F oven for about 10 minutes wrapped in foil, or until heated through. The microwave works in a pinch, but the oven keeps the rolls from getting too soggy and helps crisp up the top a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 70-80 g
• Fat: 120-135 g
• Carbohydrates: 130-145 g

Ingredients

For the filling:

• 10 oz tuna (I prefer StarKist solid white albacore for a firmer texture)
• 2/3 cup mayo (I always use Hellmann’s for the best creamy base)
• 1 tsp celery salt
• 3 tbsp shallots (finely minced, about 1/8-inch pieces)
• 1 tbsp pickle
• 1 tbsp lemon juice (freshly squeezed for best brightness)
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper

For the assembly:

• 1 package rolls (I use King’s Hawaiian Original Sweet Rolls)
• 8 slices Havarti cheese
• 2 tbsp butter (melted and cooled slightly)
• 1/2 tsp celery seed
• 1 tbsp fresh parsley, finely chopped

Step 1: Prepare the Tuna Salad Filling

• 10 oz tuna
• 2/3 cup mayo
• 1 tsp celery salt
• 3 tbsp shallots, finely minced
• 1 tbsp pickle
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper

Drain the tuna thoroughly and flake it into a medium bowl.

Add the mayo, celery salt, minced shallots, pickle, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

Fold everything together gently until just combined—don’t overmix, as you want to maintain some texture in the tuna.

I find that freshly squeezed lemon juice makes a noticeable difference in brightness compared to bottled, so it’s worth the extra minute.

Set the tuna salad aside while you prepare the rolls.

Step 2: Assemble the Sliders

• 1 package King’s Hawaiian Original Sweet Rolls
• tuna salad from Step 1
• 8 slices Havarti cheese

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish (or similar size that fits your rolls snugly).

Carefully separate the Hawaiian rolls by slicing them horizontally—keep the bottom halves in place in the dish and set the tops aside.

Divide the tuna salad from Step 1 evenly among the bottom halves, spreading it gently with a spatula.

Top each tuna-filled roll with one slice of Havarti cheese, then cover with the corresponding roll top.

Step 3: Bake and Toast the Sliders

• 2 tbsp butter, melted and cooled slightly
• 1/2 tsp celery seed
• assembled sliders from Step 2

In a small bowl, combine the melted butter with the celery seed.

Brush this mixture evenly over the tops of the assembled rolls.

Cover the dish tightly with foil and bake for 10–15 minutes until the cheese begins to melt and the interior is heated through.

Then remove the foil and bake uncovered for an additional 5 minutes to lightly toast the tops and allow any remaining moisture to evaporate.

I always let the rolls cool for just 2–3 minutes after coming out of the oven so they hold together better when you pick them up.

Step 4: Garnish and Serve

• 1 tbsp fresh parsley, finely chopped

Remove the sliders from the oven and sprinkle the fresh parsley over the top for a bright, fresh finish.

Serve immediately while the cheese is still melted and the rolls are warm.

Mouthwatering Tuna Melt Hawaiian Roll Sliders

Delicious Mouthwatering Tuna Melt Hawaiian Roll Sliders recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 sliders

Calories: 2000

Ingredients Method

Ingredients

  

For the filling

• 10 oz tuna (I prefer StarKist solid white albacore for a firmer texture)
• 2/3 cup mayo (I always use Hellmann's for the best creamy base)
• 1 tsp celery salt
• 3 tbsp shallots (finely minced, about 1/8-inch pieces)
• 1 tbsp pickle
• 1 tbsp lemon juice (freshly squeezed for best brightness)
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper

For the assembly

• 1 package rolls (I use King's Hawaiian Original Sweet Rolls)
• 8 slices Havarti cheese
• 2 tbsp butter (melted and cooled slightly)
• 1/2 tsp celery seed
• 1 tbsp fresh parsley, finely chopped

Method

 

1. Drain the tuna thoroughly and flake it into a medium bowl. Add the mayo, celery salt, minced shallots, pickle, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Fold everything together gently until just combined—don't overmix, as you want to maintain some texture in the tuna. I find that freshly squeezed lemon juice makes a noticeable difference in brightness compared to bottled, so it's worth the extra minute. Set the tuna salad aside while you prepare the rolls.
2. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish (or similar size that fits your rolls snugly). Carefully separate the Hawaiian rolls by slicing them horizontally—keep the bottom halves in place in the dish and set the tops aside. Divide the tuna salad from Step 1 evenly among the bottom halves, spreading it gently with a spatula. Top each tuna-filled roll with one slice of Havarti cheese, then cover with the corresponding roll top.
3. In a small bowl, combine the melted butter with the celery seed. Brush this mixture evenly over the tops of the assembled rolls. Cover the dish tightly with foil and bake for 10–15 minutes until the cheese begins to melt and the interior is heated through. Then remove the foil and bake uncovered for an additional 5 minutes to lightly toast the tops and allow any remaining moisture to evaporate. I always let the rolls cool for just 2–3 minutes after coming out of the oven so they hold together better when you pick them up.
4. Remove the sliders from the oven and sprinkle the fresh parsley over the top for a bright, fresh finish. Serve immediately while the cheese is still melted and the rolls are warm.