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I recently visited California and had the most incredible spicy tuna melt at a little sandwich shop in Laguna Beach. I loved it so much that the second I got home, I knew I had to recreate it and I promise, this version is just as delicious!
For more tuna sandwich recipes, check out these tuna melt sliders and classic tuna salad sandwich!
Table of Contents
I know a lot of people aren’t fans of hot tuna or the idea of seafood and cheese together but hear me out! A good tuna melt is SO delicious. It’s basically a crispy, buttery grilled cheese, but with tons of flavor and extra protein.
And this spicy version takes it to another level! It’s cheesy, creamy, a little spicy, and perfectly crispy on the outside. Even if you think tuna melts aren’t your thing, this one might just change your mind. I already know you’re going to love it!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Tuna – I recommend using good-quality canned tuna packed in oil. Just make sure to drain it really well so the tuna salad isn’t watery.
- Mayo – Adds creaminess and brings the tuna salad together. Use your favorite full-fat mayonnaise for the best flavor and texture.
- Cheese – Cheddar is my favorite for this tuna melt because it melts beautifully and has plenty of flavor. American, pepper Jack, or Monterey Jack would also work well.
- Bread – Use a sturdy bread that will hold up to the filling and get nice and crispy in the skillet. Sourdough, white bread, or your favorite sandwich bread all work well.
- Jalapeños – Give the tuna melt a spicy kick and a little extra flavor. Although I do prefer fresh jalapeños for this recipe, canned or pickled are fine too.
Top Tips
- Drain the tuna really well. Excess liquid can make the filling watery and the bread soggy. Press out as much moisture as possible before mixing.
- Butter all the way to the edges. This gives you that evenly golden, crunchy exterior instead of crispy spots surrounded by pale bread.
- Don’t overfill the sandwich. As tempting as it is, too much tuna makes the melt difficult to flip and can leave the center lukewarm.
- Cook it low and slow. Medium-low heat gives the cheese enough time to melt while the bread becomes deeply golden and crispy. Too much heat can burn the bread before the center is hot.
Storage
Store leftover spicy tuna mixture in an airtight container in the refrigerator for up to 3–4 days. For the best texture, keep the tuna mixture separate from the bread and assemble the sandwich just before cooking.
Make ahead: The spicy tuna salad can easily be prepared 1–2 days in advance and refrigerated until you’re ready to make the sandwiches. This makes the recipe perfect for a quick lunch!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Spicy Tuna Melt
Ingredients
- 2 five ounce cans tuna , drained
- ¼ cup mayo
- 1 teaspoon lemon juice, (optional)
- 2 tbsp chives
- 1/2 jalapeno , diced (don't remove the seeds)
- ¼ teaspoon cayenne pepper , or to taste
- salt and pepper to taste
- 4 slices sour dough bread
- 4 slices cheddar cheese or Monterey Jack cheese
- butter
Instructions
- Add the drained tuna, mayo, chives, jalapeños, cayenne pepper, and lemon juice to a large bowl and stir until well combined. Season with salt and pepper and set it aside.
- Spread butter evenly over one side of each slice of bread.
- Place one slice of bread, buttered-side down, in a skillet over medium-low heat. Top with cheddar cheese, followed by a generous layer of the spicy tuna salad. Add another slice of cheddar cheese, then top with the second slice of bread, buttered-side up.
- Cook for 3–4 minutes, or until the bottom is golden brown and crispy. Carefully flip the sandwich and cook for another 2–3 minutes, or until both sides are golden and the cheese is completely melted.
- Serve immediately and enjoy!
Notes
- Drain the tuna really well. Excess liquid can make the filling watery and the bread soggy. Press out as much moisture as possible before mixing.
- Butter all the way to the edges. This gives you that evenly golden, crunchy exterior instead of crispy spots surrounded by pale bread.
- Don’t overfill the sandwich. As tempting as it is, too much tuna makes the melt difficult to flip and can leave the center lukewarm.
- Cook it low and slow. Medium-low heat gives the cheese enough time to melt while the bread becomes deeply golden and crispy. Too much heat can burn the bread before the center is hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
