kimchi + olive tuna melt
The tuna melt is an American classic - but why it is a classic is beyond me. Who decided to combine tuna salad with cheese and heat it up? Though like with other American classics such as meatloaf, hot dogs, and green bean casserole, it might sound gross but it tastes absolutely delicious.
This tuna melt recipe adds in Mediterranean and Korean flavors that take the classic from here (*hand motions close to the ground*) to here (*hand motions above my head*). Because even though I literally have a platform dedicated to avocado toast, I like to think I’m not basic, thank you very much.
prep time: 20 minutes | cook time: 10 minutes
serves: 4
INGREDIENTS
for the tuna salad:
1 5 oz. can tuna, drained (water or oil works)
2 stalks celery, diced
6-8 green olives, pitted and chopped
1/4 cup dill, finely chopped
1/4 cup kimchi, finely chopped
3 tbsp. kewpie mayo
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. sesame seeds
juice of 1/2 lemon
for the tuna melt:
4 pieces of your favorite bread (I like whole wheat or seeded)
3/4 cup shredded or 4 slices cheddar cheese
DIRECTIONS
Preheat the oven or toaster oven to bake at 375°F.
In a large bowl, combine the ingredients for the tuna salad and mix until well incorporated; feel free to add more lemon juice or mayo to your liking! The flavors get better with time, so this can be made up to 1 day ahead.
Toast the bread slices to your liking - it won’t get much crunchier while baking! Place each piece of toast on a rimmed baking sheet lined with foil, whether using the oven or toaster oven.
Top each toasted slice of bread with 1/2 cup of tuna salad and a slice (or a little less than 1/4 cup shredded) cheddar cheese. Bake for 10 minutes, or until cheese is melty and gets a touch brown.
Top tuna melt toasts with extra sesame seeds if desired.
