Description
Quick and flavorful tuna salad sliders made with fresh ingredients and bold seasonings. Perfect for a light meal or snack.
Ingredients
Scale
- 6 cans (5 oz / 142 g each) tuna, water-packed
- 1 large red onion, chopped
- 2 medium tomatoes, chopped
- 2/3 cup (160 ml) mayonnaise
- 12 slider buns
- 12 slices pepper jack cheese
- Lettuce leaves (romaine or butter lettuce preferred)
- 2 jalapeño peppers, chopped (optional)
- 1/4 cup (60 ml) lemon juice (fresh recommended)
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
Instructions
- Step 1: In a large bowl, combine the tuna (drained), chopped red onion, chopped tomatoes, mayonnaise, jalapeño peppers (if using), lemon juice, minced garlic, Old Bay seasoning, and black pepper. Stir thoroughly until all ingredients are well distributed and the mixture looks visually appealing. Proper mixing ensures every bite has a balanced and flavorful profile.
- Step 2: Cover the bowl tightly with plastic wrap and refrigerate for about 10 minutes. Cooling allows the flavors to meld together, intensifying the taste of the tuna salad.
- Step 3: Once the tuna salad is chilled, spread a generous layer over the bottom half of each slider bun. This helps deliver full flavor in every bite. Then top each with a slice of pepper jack cheese and a crisp leaf of lettuce for added texture and freshness. Press down slightly on each slider after layering to improve structure while serving.
- Step 4: Replace the top halves of the slider buns and arrange the assembled sliders neatly on a serving platter. Serving chilled is suggested for a refreshing experience, especially on warmer days.
Notes
- Room Temperature: Store tuna salad sliders in an airtight container at room temperature for up to 2 days. Avoid direct heat or sunlight to maintain freshness.
- Refrigeration: Keep sliders in an airtight container in the refrigerator for up to 5 days to preserve ingredient firmness and prevent spoilage.
- Freezing: Wrap each slider individually in plastic wrap, place in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- If the tuna salad feels dry, add 2 tablespoons (30 ml) more mayonnaise or Greek yogurt and mix thoroughly just before serving to restore moisture.
- Drain canned tuna well to prevent excess liquid from making sliders soggy during assembly.
- If flavors seem mild after chilling, stir in 1 tsp (5 ml) more Old Bay seasoning to enhance taste.
- When using cherry tomatoes, quarter them and increase chill time to 20 minutes to allow flavor blending.
- Slightly pressing sliders after adding cheese and lettuce improves their shape and makes them easier to eat.
- Serve sliders with sides like sweet potato fries, crunchy coleslaw, fresh cucumber salad, or roasted asparagus for complementary textures and flavors.
- Use tuna salad as a filling in lettuce wraps or tortillas for a quick lunch alternative.
- Mix the tuna salad with cooked pasta to create a heartier tuna pasta salad.
- Add avocado slices or a drizzle of sriracha for extra flavor. A squeeze of lime juice or a dollop of Greek yogurt brighten the dish.
- Use high-quality canned tuna packed in water or olive oil to keep the salad moist and flavorful.
- Freshly squeezed lemon juice is preferred over bottled for best brightness and freshness.
- A mild red onion bulb without sprouting is ideal; can be omitted for less pungency.
- Optional jalapeño peppers add spice; substitute with bell peppers to reduce heat if desired.
- Slider buns can be whole grain or brioche to add texture contrast and sweetness.
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg