Why You’ll Love Kimchi Tuna Melts Recipe
This recipe turns a simple tuna melt into something exciting with the bright, fermented flavor of kimchi. The creamy tuna filling balances perfectly with the spicy crunch, while melted cheese adds comfort and richness.
It’s fast enough for lunch, hearty enough for dinner, and easy to make with pantry staples. Every bite is crispy, creamy, cheesy, and packed with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned tuna
- Kimchi, chopped
- Mayonnaise
- Dijon mustard
- Scallions
- Bread, such as sourdough or sandwich bread
- Butter
- Cheese, such as cheddar or mozzarella
- Salt
- Pepper
Directions
Drain the canned tuna well and place it in a mixing bowl. Add the chopped kimchi, mayonnaise, Dijon mustard, and sliced scallions. Stir until the mixture is creamy and evenly combined. Season with salt and pepper to taste.
Butter one side of each slice of bread. Place the bread butter-side down on a work surface.
Layer cheese on the unbuttered side of the bread, then spoon the tuna and kimchi mixture evenly over the cheese. Add another layer of cheese on top, then close each sandwich with another slice of bread, butter-side facing out.
Heat a skillet over medium heat. Cook the sandwiches for about 3 to 4 minutes per side, or until the bread is golden and crisp and the cheese is fully melted.
Remove from the skillet, let cool slightly, then slice and serve warm.
Servings and timing
Servings: 4 sandwiches
Prep time: 10 minutes
Cook time: 10 minutes
Total time: about 20 minutes
Variations
For extra heat, stir sriracha, chili flakes, or a little gochujang into the tuna mixture.
For a lighter filling, replace some or all of the mayonnaise with Greek yogurt.
Try cheddar for sharpness, mozzarella for extra meltiness, Swiss for a milder flavor, or provolone for a smooth, savory finish.
Add a splash of soy sauce or sesame oil to deepen the flavor. You can also add thinly sliced cucumbers, shredded cabbage, or pickled onions for crunch.
Storage/Reheating
Store leftover tuna and kimchi filling in an airtight container in the refrigerator for up to 2 days.
For best texture, assemble and cook the sandwiches fresh. To reheat a cooked sandwich, warm it in a skillet over medium-low heat until the bread crisps again and the filling is heated through.
Avoid microwaving if possible, as it can make the bread soft and soggy.
FAQs
What is kimchi?
Kimchi is a Korean fermented vegetable dish, most often made with cabbage, seasonings, and spices.
Can I use tuna packed in oil?
Yes, tuna packed in oil works well. Drain it before mixing so the filling does not become too loose.
Can I use tuna packed in water?
Yes, tuna packed in water is a great option and gives the sandwich a lighter flavor.
Is this recipe spicy?
It depends on the kimchi. Some kimchi is mild, while other varieties are much spicier.
What bread works best?
Sourdough, thick sandwich bread, rye, or any sturdy bread works best because it holds the filling well.
What cheese should I use?
Cheddar, mozzarella, provolone, Swiss, or a cheese blend all melt nicely in this sandwich.
Can I make the filling ahead of time?
Yes, the tuna and kimchi filling can be made ahead and stored in the refrigerator for up to 2 days.
Can I make this without mayonnaise?
Yes, you can use Greek yogurt, mashed avocado, or a mix of both as a substitute.
How do I keep the bread crispy?
Cook the sandwich over medium heat and let it toast slowly so the cheese melts before the bread gets too dark.
Can I add more vegetables?
Yes, cucumbers, cabbage, pickled onions, or shredded carrots can add freshness and crunch.
Conclusion
Kimchi Tuna Melts are a flavorful upgrade to a classic sandwich, bringing together creamy tuna, spicy kimchi, melted cheese, and crispy toasted bread. They’re quick, comforting, and easy to customize, making them perfect for a bold lunch or simple dinner.
