Description
A bold twist on a classic tuna melt, combining creamy tuna salad with tangy, spicy kimchi and melted cheese. Crispy toasted bread brings everything together into a rich and satisfying sandwich.
Ingredients
- 2 cans tuna, drained
- 1 cup kimchi, chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 scallions, sliced
- 8 slices bread (such as sourdough or sandwich bread)
- 2 tablespoons butter
- 1 1/2 cups shredded cheese (cheddar or mozzarella)
- Salt, to taste
- Pepper, to taste
Instructions
- Drain the tuna and place it in a mixing bowl.
- Add chopped kimchi, mayonnaise, Dijon mustard, and scallions. Mix until well combined and creamy. Season with salt and pepper.
- Butter one side of each slice of bread.
- Place bread butter-side down and add a layer of cheese on the unbuttered side.
- Spoon the tuna mixture evenly over the cheese, then top with more cheese.
- Place the second slice of bread on top, butter-side facing outward.
- Heat a skillet over medium heat and cook sandwiches for 3 to 4 minutes per side until golden brown and cheese is melted.
- Remove, cool slightly, slice, and serve warm.
Notes
- Add sriracha or chili flakes for extra spice.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Try Swiss or provolone for a milder cheese flavor.
- Add a splash of soy sauce or sesame oil for extra depth.
- Store leftover tuna mixture in the refrigerator for up to 2 days.
- Reheat sandwiches in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
