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Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
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.
5-oz. cans oil-packed tuna, drained2. low-sodium soy sauce2 tspKosher salt, freshly ground pepper
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.
English muffins, split4
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.
4
Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.
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