Kimchi Tuna Melts
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Kimchi Tuna Melts

👤 4 servings easy 🌍 Korean American epicurious.com ↗

Rebecca Firkser's creative take on the classic diner tuna melt transforms mellow tuna salad with chopped kimchi and soy sauce for far more exciting fare. Made open-faced and toasted under the broiler, these melts come together all at once, so no one has to wait. Oil-packed tuna, sharp cheddar, and English muffins create the perfect vehicle for this Korean-American fusion sandwich.

QuickSandwich

Ingredients

  • 2 5-oz. cans oil-packed tuna
  • 0.75 cup Napa cabbage kimchi
  • 1 Tbsp kimchi brine
  • 0.5 cup mayonnaise
  • 2 tsp low-sodium soy sauce
  • 5 scallions
  • 8 oz sharp yellow or white cheddar
  • kosher salt
  • freshly ground pepper
  • 4 English muffins

Instructions

  1. Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in 3/4 cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, 1/2 cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and 1/2 cup sharp yellow or white cheddar, coarsely grated; season with kosher salt and freshly ground pepper. Taste tuna salad and add more brine if needed.
  2. Heat broiler. Arrange 4 English muffins, split, cut side up, on a baking sheet; broil just until golden, about 2 minutes. Remove from oven; leave broiler on.
  3. Mound about 1/3 cup tuna salad on top of each English muffin half and scatter remaining 1 cup sharp yellow or white cheddar, coarsely grated, over (about 2 Tbsp. per muffin). Broil until cheese is melted, about 2 minutes.
  4. Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.

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