Spicy Tuna Melt

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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!

Prep Time15

Cook Time7

Total Time22

Course: Entree

Cuisine: American

Servings:

Author: Julie Maestre

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