spicy tuna melt made with pickled jalapeños

This spicy tuna melt is loaded with creamy tuna salad, sharp cheddar cheese, and tangy jarred jalapeños, all toasted to golden perfection.

No ratings yet

Print Pin

Course: lunch, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: 4

Calories: 560kcal

Author: Nichole Crews

Ingredients

2 5-ounce cans tuna packed in water, drained - yellowfin or solid white albacore suggested.
2 tablespoons pickled jalapeño slices, minced
1 tablespoon dill pickles, finely chopped - can sub with dill relish, if needed
1 small shallot, finely chopped
1 stalk celery, finely chopped
2 tablespoons fresh dill, finely chopped - or 2 teaspoons dried dill
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise (can sub with Greek yogurt)
1 tablespoon Stone Ground Mustard, or Dijon mustard
Juice from 1/2 lemon
1 cup freshly shredded sharp cheddar cheese - 1/4 cup per tuna melt
4 slices bread, toasted - sourdough, rye, sprouted bread or gluten-free

Instructions

To a large mixing bowl, add drained tuna, minced jalapeños, chopped pickles (or relish), chopped shallot, chopped celery, garlic powder, salt and pepper. Mix well and top with mayo, stone ground mustard and lemon juice and gently fold to combine.
Toast your bread as you normally would (toaster, air fryer, etc), spoon spicy tuna salad over each slice and top with 1/4 cup shredded cheddar cheese.
Broil in the oven for 2-3 minutes, until cheese is melted into tuna salad to make your tuna melt. Slice and enjoy!

Notes

nutrition info is for sprouted, higher fiber bread. nutrition info will vary depending on bread used.

storing leftovers: Store leftover tuna salad in an airtight container in the fridge for up to 3 days. For best results, I suggest waiting to assemble over toast and melting cheese right before serving.

Nutrition

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!