By Ready in just 20 minutes, these buffalo tuna sliders pack in loads of protein but don't require cooking any meat! Made with our staple high-protein buffalo sauce, this filling is great on slider buns for an appetizer or on its own with chips and veggies for meal prep.
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Jump to:
- why use chicken when you can have tuna?!
- ingredient notes & substitutions
- high protein ingredient spotlight: canned tuna
- here's how to make Mini Tuna Protein Sandwiches (with photos & video)
- expert tips
- how to store & meal prep it
- troubleshooting & testing notes
- my favorite ways to eat these tuna sliders
- Recipe
why use chicken when you can have tuna?!
- Quick and Easy: Ready in just 20 minutes, they're perfect for busy days.
- High in Protein: Thanks to the tuna, Greek yogurt, and cottage cheese, every 2 sliders pack in 38g of protein.
- Crowd-Pleaser: Who doesn't love buffalo sauce and a creamy base to cool it down?!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Canned Tuna: Provides a lean source of protein and omega-3 fatty acids. I like to use skipjack tuna because it's lower in mercury, making it more kid-friendly. Albacore works too!
- Ranch Seasoning: Use your favorite brand or a homemade seasoning blend. If you have extra seasoning, use it to make this cottage cheese buffalo chicken dip or Flamethrower copycat sauce.
- Plain Non-Fat Greek Yogurt: In general, the lower the fat, the more protein a yogurt has. However, any type of thick yogurt will work, including Icelandic or whole milk Greek yogurt. This replaces the need for mayo! Check out our full list of Greek yogurt dinner ideas for more recipes!
- Fat-Free Cottage Cheese: Enhances the creamy texture while boosting protein content. Try to get a small curd one. They have less moisture, thus preventing the sauce from being too runny.
- Buffalo Sauce: Use any brand you like! We prefer Noble Made, which is also recommended for our buffalo chicken smash tacos or buffalo chicken lettuce wraps!
- Brioche or Hawaiian Rolls: I use just any Hawaiian rolls I can find in the store.
- Sharp White Cheddar Cheese: Tuna melt vibes but make it spicy!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: canned tuna
Canned tuna is one of my favorite convenient proteins because it requires no cooking and is loaded with 33 grams of protein per can. Incorporating tuna into your meals is an excellent way to boost protein intake without adding excessive calories. For more tuna recipes, check out our Caesar tuna crostinis or Mediterranean tuna dip!
here's how to make Mini Tuna Protein Sandwiches (with photos & video)
Be sure to scroll to the recipe card for the full tuna sliders recipe!
- Make the sauce by blending all the sauce ingredients until smooth.
- Combine the sauce with the drained tuna in a large bowl.
- Make the sliders by cutting the rolls in half and adding the tuna and cheese between the rolls. Then, bake at 350 degrees F for 6-8 minutes.
quick recipe video
expert tips
- Brushing the Buns: For an extra flavor boost, brush the tops of the buns with a mixture of melted butter, dried parsley, minced garlic, and a pinch of salt before baking.
- Adjusting Spice Levels: If you prefer a milder taste, reduce the amount of buffalo sauce or mix in a bit more Greek yogurt to mellow the heat.
how to store & meal prep it
If you're lucky enough to have leftovers, here's a helpful tip on storing and reheating them.
- Fridge: Store any leftover sliders in an airtight container for up to 2 days.
- Meal Prep: Prepare the tuna filling ahead of time and store it separately. Assemble and bake the sliders just before serving for the best texture and flavor.
- Reheating: Preheat your oven to 350°F (175°C) and bake the sliders for about 5 minutes or until warmed through.
troubleshooting & testing notes
Reduce sogginess
Ensure the tuna is well-drained to avoid excess moisture, which can make the sliders soggy.
Gooey Cheese
For a gooey texture, use freshly grated cheese because it melts better than pre-shredded varieties.
my favorite ways to eat these tuna sliders
These Buffalo Tuna Sliders are versatile and can be used for different meals and occasions:
- As an Appetizer: Perfect for parties or game nights, serve alongside fresh celery and carrot sticks with a side of ranch or blue cheese dressing for dipping.
- For Lunch: These sliders make a great protein-packed lunch with crackers, veggies, or in a wrap.
Recipe
Buffalo Tuna Sliders
Ingredients
- 4 cans wild planet tuna (5 oz cans)
- 12 hawaiian rolls
- ½ cup sharp white cheddar cheese
Sauce Ingredients
- 3 tablespoon ranch seasoning (1 packet)
- ½ cup Greek yogurt (plain, non-fat)
- ⅓ cup fat-free cottage cheese
- ¼ cup franks red hot buffalo sauce
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 350 degrees F.
- Make the sauce: Add the 3 tablespoon ranch seasoning, ½ cup Greek yogurt, ⅓ cup fat-free cottage cheese, and ¼ cup franks red hot buffalo sauce to a blender and blend till smooth.
- Add the sauce: Drain the 4 cans wild planet tuna and add them to a bowl. Beak up the tuna with a fork and then mix the sauce until well combined.
- Make the sliders: Slice the 12 hawaiian rolls horizontally, keeping the rolls stuck together and intact. Place the bottom half on a sheet tray and spread the buffalo mixture evenly over it. Sprinkle with shredded ½ cup sharp white cheddar cheese, then cover with the top half of the rolls. Bake for 6-8 minutes, or until the cheese is melted.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Thought the Buffalo tuna was perfect. I made a couple of sliders according to the recipe, but I really wanted a crunchy element. Ended up adding the cheese and melting into a dip. Was perfect with crackers, celery, and carrots. Had it for dinner on a bed of romaine, celery, and carrots - and it was perfection.