Hot Tuna and Egg Salad Rolls

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/11/22
Tuna and Egg Salad Rolls
Diana Rattray
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
332 Calories
13g Fat
32g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 332
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 16%
Cholesterol 117mg 39%
Sodium 535mg 23%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 20g
Vitamin C 1mg 5%
Calcium 142mg 11%
Iron 3mg 15%
Potassium 304mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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-ounce) cans tuna, drained and flaked

  • 4 ounces cheddar cheese, shredded or cut into small cubes

  • 4 large hard-boiled eggs, chopped

  • 1/3 cup mayonnaise

  • 3 tablespoons sweet pickle relish

  • 2 tablespoons finely chopped onion

  • 6 large pimiento-stuffed olives, sliced, or 2 tablespoons chopped pimiento, optional

  • 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 Gruyère 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.