Quick Spicy Jalapeño Cheddar Tuna Melt (Print version)
A 15-minute spicy tuna melt with fresh jalapeños and sharp cheddar on crispy toasted bread. Fast, filling, and full of heat.
# Ingredients:
For the tuna salad
01 -
2 (5 oz / 142 g) cans solid white albacore tuna in water or olive oil, drained well
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 medium fresh jalapeño, seeded and finely chopped
05 -
2 green onions, thinly sliced
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon fresh lemon juice
For assembly
09 -
4 slices sturdy sourdough or whole-grain bread
10 -
1 tablespoon unsalted butter, softened
11 -
4 oz (115 g) sharp cheddar cheese, sliced or shredded
# Instructions:
01 -
Butter one side of each bread slice. Toast in a hot skillet over medium heat until golden and crisp, about 2 minutes per side. Alternatively, use a toaster. Set aside on a foil-lined baking sheet.
02 -
In a medium bowl, flake the tuna with a fork. Add the mayonnaise, Dijon mustard, chopped jalapeño, green onion, salt, pepper, and lemon juice. Fold gently until evenly combined. Taste and adjust seasoning.
03 -
Divide the tuna salad evenly among the toasted bread slices, spreading almost to the edges. Layer the cheddar cheese over the top, making sure each slice is fully covered.
04 -
Place the baking sheet on the top rack of the oven and broil on high for 2 to 4 minutes, watching closely, until the cheese is fully melted and spotted with light brown. Remove immediately and let cool for 1 minute before serving.
# Good to know:
01 -
Serve with a simple green salad or tomato soup for a complete meal.
02 -
For extra crunch, add a thin slice of dill pickle under the cheese before broiling.