This is my spicier, crunchier take on the classic tuna melt that’s cheesy, has a little kick and griddled until gets nice and crispy on the outside.

How to make this Jalapeño Tuna Melt

I’ve been on a real tuna melt kick recently and here is my latest fixation, this is a jalapeño cheddar tuna melt. This one has good tuna in olive oil, a little bit go a kick with the jalapeño and some radish for a bit of a crunch. You know the deal, griddle some brioche bread, this time with a good aged cheddar until it gets nice and crispy and that’s what you make for lunch this week!

The tuna:
I like to use Fishwife canned tuna because not only is the flavor just so superior to other tinfish, but they have spicy options, ones in olive oil and many many more different options. This would also be good with any of their other fish varieties!

• Best Of

Jalapeño Tuna Melt with Cheddar

Print pin Share

Ingredients

Serves 2 Sandwiches

1x2x3x

The tuna salad:

• ▢ 3 oz Albacore tuna I like to use Fishwife
• ▢ 1 tbsp Diced jalapeño
• ▢ 1 tbsp Chopped radish
• ▢ 1 tbsp Diced red onion
• ▢ 2 tbsp Whipped cream cheese
• ▢ 1 tsp Kewpie mayo
• ▢ 1/2 tsp Worcestershire
• ▢ 1/3 cup Shredded sharp cheddar cheese

The rest:

• ▢ Brioche bread (or whatever bread you prefer)
• ▢ Butter for griddling
• ▢ Salt
• ▢ Pepper
• ▢ 1/2 cup Shredded sharp cheddar

Instructions 

The tuna salad:

• Preheat oven to broil. Combine tuna salad ingredients into a bowl until combined. Season to taste. You might want to adjust depending on how creamy or spicy you want it to be.
• Add shredded sharp cheddar cheese to two slices of brioche bread. Add to a baking sheet and broil for about 2-3 min or until cheese has melted and browned slightly. Add scoops of tuna salad to the sandwich and close.
• Melt butter in a skillet and add your melt. Cook on medium to low heat with a top until the other side of the bread is browned and cheese and tuna salad have melted together. Enjoy! 

Video