Hot Tuna and Egg Salad Rolls

Tuna and Egg Salad Rolls
Diana Rattray
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 8 servings

Tuna salad with hard-boiled egg is a perennial favorite, and tuna melts are always a lunchtime treat—so why not combine the two? A somewhat traditional tuna salad is mixed with cheddar cheese, nestled in a hot dog roll, and then warmed in the oven until hot and gooey. This recipe even takes it up a notch by adding sliced pimento-stuffed olives, imparting an unexpected but delicious flavor while adding a bit of color.

These are great sandwiches for a party. Bake them and then keep them wrapped and warm for serving in the slow cooker on the warm or low setting.

Ingredients

  • 2 (5 ounces each) cans tuna (drained and flaked)
  • 4 ounces cheddar cheese (shredded or cut into small cubes)
  • 4 hard cooked eggs (chopped)
  • 1/3 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons onion (finely chopped)
  • Optional: 6 large pimiento-stuffed olives (sliced, or 2 tablespoons chopped pimiento)
  • 1/4 teaspoon salt
  • 8 hot dog rolls

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. In a medium bowl, combine flaked tuna, cheese, chopped egg, mayonnaise, pickle relish, onion, sliced olives, if using, and salt; mix well.

  4. Spoon tuna mixture into hot dog rolls; wrap each roll in foil. Place foil-wrapped sandwiches in the oven.

  5. Bake for 10 minutes; serve hot.

  6. Enjoy!

Tips

  • When thinking about how strong you would like the tuna flavor to be. White tuna (including solid white albacore and chunk white) has a more mild flavor, as well as a firm texture. Light tuna, which is often a mix of a few different types of tuna like skipjack and yellowfin, will have a slightly stronger flavor. It is also the least expensive.

Recipe Variations

  • If you have a favorite tuna salad recipe, you can use it here and simply add the cheese before scooping into the hot dog rolls. Or, feel free to play around with this recipe—swap out the pickle relish for chopped celery, use red onion instead of yellow, add black olives in place of the pimento-stuffed green.
  • If you are looking to cut down on the calories and fat, you can use reduced-fat or fat-free mayonnaise and shredded cheese. Just keep in mind that cheese with less fat won't melt as well.
  • Changing the type of cheese is also a way to personalize this recipe; use American for a nostalgic taste, or provolone to add some sharpness. A bit of Gruyere will offer a gourmet touch to this humble sandwich.
  • Fresh chopped parsley or dill will add color and vibrant flavor, while dried tarragon will give the tuna salad a sophisticated twist.