A tuna melt needs no improving, but for those looking to change up the diner classic at home, consider some adjustments. Chopped kimchi and soy sauce transform mellow tuna salad into far more exciting fare. (And when it comes to the fish itself, go for oil-packed tuna here; it‘s richer and silkier than water-packed.) Made open-faced and toasted under the broiler, multiple melts come together at once, so no one at the table has to wait for a sandwich. And while any bread will technically suffice, English muffins fit perfectly in hands—tuna melts are not a knife and fork situation. Serve with salad greens to round out the meal.
Fermented foods like kimchi pack a wallop when it comes to flavor, ideal for punching up weeknight dishes. Mother-in-Law’s, a widely accessible brand, offers a solid balance of heat and tang—and lasts in the fridge for months.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in ¾ cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, ½ cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and ½ 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.
Step 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.
Step 3
Mound about ⅓ 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.
Step 4
Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.
