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–+ servings

Mouthwatering Tuna Melt Hawaiian Roll Sliders

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These pull-apart sliders layer creamy, well-seasoned tuna salad with melty Havarti cheese inside soft, slightly sweet King's Hawaiian rolls. A buttery celery seed topping bakes into a golden, aromatic finish. Quick enough for a weeknight and crowd-pleasing enough for any casual gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 sliders
Course: Appetizer, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Salad
  • 10 oz tuna solid white albacore preferred for firmer texture
  • 2/3 cup mayo such as Hellmann's
  • 1 tsp celery salt
  • 3 tbsp shallots finely minced, about 1/8-inch pieces
  • 1 tbsp pickle
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the Sliders
  • 1 package Hawaiian sweet rolls such as 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

Equipment

  • 9x13-inch baking dish
  • Medium mixing bowl
  • Small bowl
  • Serrated knife
  • Spatula
  • Pastry brush
  • Aluminum foil

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, being careful not to overmix — you want the tuna to keep some texture rather than turning into a paste. 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. Using a sharp serrated knife, slice the entire sheet of Hawaiian rolls horizontally in one cut. Leave the bottom halves in the baking dish and set the tops aside. Spread the tuna salad evenly across the bottom halves using a spatula.
  3. Lay one slice of Havarti cheese over each tuna-filled roll bottom, then place the roll tops back on. Press down lightly so the sliders hold together.
  4. Stir the celery seed into the melted butter in a small bowl, then brush the mixture evenly over the tops of all the assembled rolls.
  5. Cover the baking dish tightly with foil and bake for 10–15 minutes, until the cheese has begun to melt and the filling is heated through. Remove the foil and bake uncovered for an additional 5 minutes to lightly toast the tops and let any excess moisture evaporate.
  6. Take the sliders out of the oven and allow them to rest for 2–3 minutes — this helps the cheese set slightly so the sliders hold together when picked up. Scatter the fresh parsley over the tops and serve immediately while everything is still warm and the cheese is melted.

Notes

Drain the tuna as thoroughly as possible — pressing it with a fork or paper towel — before mixing, to prevent soggy rolls. You can assemble the sliders up to 2 hours ahead, cover tightly with plastic wrap, and refrigerate until ready to bake; add about 5 minutes to the covered baking time if they go in cold. Havarti can be swapped for provolone, mild cheddar, or Swiss if needed — just avoid very sharp or aged varieties that may overpower the tuna. Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a 300°F oven for 8–10 minutes, loosely covered with foil. These sliders pair well with a simple green salad, coleslaw, or kettle chips for a casual weeknight dinner or party spread.

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