Tuna & Cheese Buns

These loaded tuna buns are what happens when a tuna melt and a stuffed sandwich have a really good day together. Canned tuna gets mixed with shredded cheddar, chopped hard-boiled egg, mayonnaise, sweet relish, and pimento-stuffed olives, then packed into split hamburger buns and microwaved until the cheese melts into everything.

The hard-boiled egg adds body and protein that plain tuna salad often lacks. The sweet dill relish and olives bring pops of briny sweetness that keep each bite interesting. Wrapping each bun in a paper towel before microwaving absorbs excess moisture so the bread stays soft without getting soggy.

This is a great make-ahead recipe. Mix the tuna filling, refrigerate it, and stuff the buns when you’re hungry. Just add an extra minute of microwave time if the filling is cold from the fridge.

Kitchen Tips

• Drain the canned tuna well and press out extra liquid. Wet tuna makes the filling runny and the buns soggy.
• Chop the olives and egg fine so the filling holds together and doesn’t fall out of the bun.
• One to two minutes on high is all you need. Overcooking in the microwave makes the bread rubbery.
• Check after one minute. Microwaves vary, and you just want the cheese softened, not bubbling.

Variations

• Toast the stuffed buns in the oven at 375°F (190°C) for 10 minutes instead of microwaving for a crispier finish.
• Use Swiss cheese instead of cheddar for a more classic tuna melt flavor.
• Add a squirt of Sriracha or hot sauce to the filling for some heat.