📝 About This Recipe
Elevate the humble deli classic into a gourmet crowd-pleaser with these irresistibly crispy, cheesy tuna melt sliders. By using the air fryer, we achieve a perfectly toasted brioche exterior and a gooey, molten center without the greasiness of traditional griddle frying. Bursting with bright lemon, fresh herbs, and a hint of briny capers, these sliders are the ultimate fusion of comfort food and coastal sophistication.
🥗 Ingredients
The Tuna Filling
- 2 cans Canned Albacore Tuna (5-6 oz each, drained thoroughly)
- 1/3 cup Mayonnaise (high quality, like Duke's or Hellmann's)
- 1 tablespoon Dijon Mustard (for a sharp tang)
- 1/4 cup Celery (very finely diced for crunch)
- 2 tablespoons Red Onion (minced)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Sliders
- 1 pack Brioche Slider Rolls (12-count, kept attached in a slab)
- 6 slices Sharp Cheddar Cheese (or 1.5 cups shredded)
- 6 slices Havarti or Swiss Cheese (for ultimate meltability)
- 12 pieces Pickle Chips (bread and butter or dill)
The Butter Glaze
- 3 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Parsley
- 1/4 teaspoon Old Bay Seasoning (optional, for a seafood kick)
👨🍳 Instructions
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1
In a medium mixing bowl, flake the drained tuna with a fork until no large chunks remain.
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2
Add the mayonnaise, Dijon mustard, diced celery, minced red onion, capers, fresh dill, lemon juice, and black pepper to the tuna. Mix until well combined and creamy.
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3
Using a long serrated knife, slice the entire slab of slider rolls in half horizontally, creating a top half and a bottom half. Do not pull the individual rolls apart yet.
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4
Place the bottom half of the rolls onto a piece of parchment paper or directly into the air fryer basket (ensure it fits; you may need to cut the slab in half to fit smaller baskets).
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5
Layer the slices of Havarti or Swiss cheese across the bottom buns, ensuring full coverage to act as a barrier against moisture.
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6
Evenly spread the tuna salad mixture over the cheese layer, smoothing it out to the edges with a spatula.
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7
Place one pickle chip over the center of where each individual slider will be.
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8
Top the tuna and pickles with the sharp cheddar cheese slices, then place the top half of the brioche rolls back on.
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9
In a small bowl, whisk together the melted butter, garlic powder, dried parsley, and Old Bay seasoning.
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10
Generously brush the tops of the buns with the seasoned butter mixture, letting some drip down the sides.
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11
Place the sliders in the air fryer. Air fry at 340°F (170°C) for 6-8 minutes. Check at the 5-minute mark; if the tops are browning too quickly, tent loosely with a small piece of foil.
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12
The sliders are done when the cheese is visibly melted and the buns are golden brown and slightly crisp to the touch.
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13
Carefully remove the sliders from the air fryer and let them rest for 2 minutes. This allows the cheese to set slightly so the filling doesn't slide out when cutting.
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14
Use a sharp knife to slice through the individual rolls and serve immediately while hot and gooey.
💡 Chef's Tips
Always drain your tuna excessively well; press it into a fine-mesh sieve to prevent soggy buns. Layering cheese both below and above the tuna creates a 'seal' that keeps the bread crisp. If your air fryer has a powerful fan, secure the top bun slab with toothpicks so it doesn't blow off during the cycle. For a spicy kick, add a teaspoon of sriracha or chopped pickled jalapeños to the tuna mixture. Substitute brioche for Hawaiian rolls if you prefer a sweeter flavor profile.
🍽️ Serving Suggestions
Serve alongside a pile of kettle-cooked sea salt and vinegar chips for extra crunch. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner beer. A side of tomato basil soup makes this a comforting 'soup and sandwich' combo. Offer extra lemon wedges and a side of spicy remoulade for dipping. Serve with a simple arugula salad tossed in a light lemon vinaigrette to cut through the richness.