Serves 4
19 min
Kimchi Tuna Melts
Recipe GLPRb75069257e426d
Crispy English muffins topped with a vibrant tuna salad blended with spicy kimchi, creamy mayo, and tangy soy sauce, then finished with a generous layer of melted sharp cheddar. A Korean-inspired twist on a classic sandwich that's savory, umami-rich, and satisfying.
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Ingredients
2 5-oz. cans oil-packed tuna, drained
¾ cup finely chopped Napa cabbage kimchi
1 Tbsp. kimchi brine (or more as needed)
½ cup mayonnaise, preferably Kewpie
2 tsp. low-sodium soy sauce
5 scallions, thinly sliced, divided
8 oz. sharp yellow or white cheddar cheese, coarsely grated, divided
Kosher salt and freshly ground black pepper, to taste
4 English muffins, split
Directions
In a medium bowl, use a fork to shred the drained tuna into small, bite-sized pieces. Add the finely chopped kimchi, kimchi brine, mayonnaise, soy sauce, 4 of the sliced scallions, and ½ cup of the grated cheddar. Mix gently until everything is evenly combined. Taste the mixture and add more kimchi brine if you prefer extra tang and spice. Season with salt and pepper to your liking.
Preheat the broiler on high. Arrange the split English muffins cut-side up on a baking sheet. Broil for about 2 minutes until the exposed surfaces are lightly golden and toasted. Remove the sheet from the oven but keep the broiler on.
Divide the tuna salad evenly among the 8 muffin halves, mounding approximately ⅓ cup on each. Top each muffin half with about 2 Tbsp. of the remaining cheddar, distributing it evenly over the tuna. Return the baking sheet to the broiler for about 2 minutes, until the cheese is completely melted and bubbling slightly.
Transfer the finished tuna melts to a serving platter or individual plates. Sprinkle the remaining 1 sliced scallion over all the melts, and season with additional black pepper to taste. Serve immediately while the cheese is hot.
