Spicy Tuna Melt
Calabrian chiles turn up the heat in this creamy tuna melt.
Nutrition Information
- Calories: 231 kcal
- Carbohydrates: 15g
- Protein: 23g
- Potassium: 265mg
- Fiber: 8g
- Sugar: 11g
Ingredients:
-
1/2 cup thinly sliced celery
-
1/2 cup mayonnaise, preferably Duke's
-
1/4 cup chopped red onion
-
4 teaspoons chopped Calabrian chiles
-
1 tablespoon dill pickle brine, plus pickle spears for serving
-
1 teaspoon dijon mustard
-
1/2 teaspoon black pepper
-
2 (6.7-ounce) jars oil-packed tuna (such as Tonnino), drained and flaked into large pieces
-
4 (1/2-inch-thick) slices sourdough bread
-
6 ounces shredded sharp cheddar cheese (1 1/2 cups)
-
2 tablespoons unsalted butter, softened
Instructions:
-
Stir together celery, mayonnaise, red onion, Calabrian chiles, pickle brine, mustard, and pepper in a large bowl until well combined. Fold in tuna until just combined.
-
Spread 2 bread slices evenly with tuna mixture, followed by a sprinkle of 3/4 cup cheddar on each. Spread one side of both of the remaining 2 bread slices evenly with 1 tablespoon butter. Place bread slices, buttered side up, on top of the cheese.
-
Heat a large nonstick skillet over medium. Place the sandwiches, buttered side down, onto skillet. Gently spread remaining 1 tablespoon butter on top of the bread slices. Cook, pressing lightly with the back of a spatula, until bread is golden brown and toasted, 3 to 4 minutes. Flip the sandwiches and continue cooking until the tops are brown and the cheese is melted, about 3 minutes more. Serve immediately with pickle spears.
about us
A decade ago, we set out to bring cooks together from all over to exchange recipes and to support each other in the kitchen. We wanted to create a buzzing place for others who do what we do all day long: talk about food! Since we started Make The Foodie Call, tens of millions of cooks and eaters have found their way to the site.