Baked Stuffed Tuna Rolls with celery and tuna overflowing with toothpicks crossed to keep the rolls together.
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5 from 1 vote

Baked Stuffed Tuna Rolls

Forget about your standard tuna sandwich recipe. These Baked Stuffed Tuna Rolls from Episode 2 of the podcast, take this classic recipe to a whole new level.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Sandwiches
Cuisine: American
Servings: 4 sandwiches
Calories: 350kcal


  • 4 French rolls, or 1 Pain d'Epi
  • 2 (5 oz) cans tuna, drained
  • 2 ribs celery, chopped fine
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 2 tablespoons butter, melted


  • Heat oven to 325˚F.
  • Make a slit in the top of each of the roll. Gently pull apart and create a cavity by removing about 1/2 of the bread inside. Save the bread to make breadcrumbs for meatloaf or Spice Crumb Pudding English Pudding. Set aside.
  • In a medium mixing bowl, add tuna, celery, onion, mayonnaise, and lemon juice stir to combine.
  • Fill the prepared rolls with 1/4 of the filling. Insert two toothpicks creating an “X” through the rolls to hold together.
  • Place on a baking sheet, brush the tops with melted butter and bake for 15 - 20 minutes until rolls deepen in color slightly.
  • Serve with a salad on a Friday night or any other weeknight. Or pack them and head to the beach for a picnic.


Serving: 4sandwiches | Calories: 350kcal | Carbohydrates: 23.6g | Protein: 22.4g | Fat: 18.1g | Saturated Fat: 5.9g | Cholesterol: 41mg | Sodium: 418mg | Potassium: 313mg | Fiber: 1.5g | Sugar: 1.5g | Calcium: 40mg | Iron: 1.6mg