Spicy Kimchi Cheddar Tuna Melt with Sesame Crust Tips, FAQ & printable recipe

Tips for success

To achieve the most consistent crunch, use raw, untoasted sesame seeds for the crust; they will toast perfectly during the three minutes of griddling.

If you only have toasted sesame seeds, watch the bread closely as they may brown faster and risk burning before the bread achieves the desired color. Adjust the heat accordingly to maintain a slow, steady toast.

For a more intense flavor, prepare the tuna filling up to an hour in advance and keep it in the refrigerator. This allows the flavors of the kimchi, sriracha, and sesame oil to meld and infuse the tuna more deeply. Just ensure you bring the mixture to room temperature for about 10 minutes before assembling to keep the cooking time consistent.

Variations

• Spicy Kimchi Tuna Salad: Skip the bread and cheese entirely. Serve this tuna mixture over a bed of mixed greens or inside crisp lettuce cups for a lighter, gluten-free option that retains all the bold, spicy flavors of the original recipe.
• Kimchi Tuna Melt Panini: Use a panini press instead of a griddle to achieve a flatter, more compressed sandwich. The high pressure ensures the cheese is perfectly melted and the bread is evenly toasted on both sides simultaneously.

Storage and make-ahead

Fridge

Store the tuna filling in a sealed container in the refrigerator for up to 2 days. The assembled sandwich is best consumed immediately.

Reheat

Reheat the sandwich in a toaster oven or a dry skillet over low heat until the bread is crisp and the center is warm.

If you have leftovers, allow the sandwich to cool completely to room temperature for no more than two hours before storing. Wrap the sandwich tightly in plastic wrap or place it in an airtight container to maintain freshness. It is best to keep the filling separate from the bread if you intend to store it for longer than a few hours to avoid sogginess.

You can prepare the tuna filling in advance and store it in an airtight container in the refrigerator for up to 24 hours. The sandwiches themselves are best assembled and cooked fresh to ensure the sesame crust remains perfectly crisp.

If you must assemble them ahead, keep them refrigerated until you are ready to griddle them, but note that the bread may absorb moisture.

Serving ideas

Serve the melt immediately while the crust is hot and the cheese is still molten. A side of fresh, crisp pickles or a light green salad with a vinaigrette dressing provides a refreshing counterpoint to the rich, spicy flavors of the sandwich.

The acidity of the pickles complements the fermented kimchi and helps cleanse the palate between bites of the savory tuna.

For a more substantial meal, consider serving the melt alongside a bowl of miso soup or a simple tomato bisque. The warmth of the soup pairs well with the crunchy texture of the sandwich.

Whether enjoyed as a quick solo lunch or as part of a larger, casual spread, this tuna melt is best enjoyed with a simple beverage to balance the heat of the sriracha.

Frequently asked questions

Recipe card

Spicy Kimchi Cheddar Tuna Melt with Sesame Crust

Prep 5 minCook 6 minTotal 11 minServes 2

Ingredients

• 1 can albacore tuna, drained
• 1/3 cup chopped sautéed kimchi
• 2 tbsp sriracha mayo
• 1 tsp sesame oil
• 2 scallions, sliced
• 4 slices milk bread
• 2 tbsp butter, softened
• 2 tbsp mixed sesame seeds
• 4 slices sharp cheddar cheese

Instructions

1. In a medium mixing bowl, combine the drained albacore tuna, chopped sautéed kimchi, sriracha mayo, sesame oil, and sliced scallions. Stir the mixture thoroughly until all ingredients are evenly incorporated. Ensure the tuna is broken up into smaller pieces for a consistent texture in every bite of the sandwich.
2. Spread the softened butter on one side of each slice of milk bread. Press the buttered side of the bread firmly into the mixed sesame seeds to coat it thoroughly. Flip the slices over and divide the spicy tuna mixture between two slices, then top each with two slices of sharp cheddar cheese and close the sandwiches with the remaining bread, buttered-side out.
3. Heat a griddle or skillet over medium heat to reach 350°F (177°C). Place the sandwiches on the hot surface and cook for 3 minutes per side. Ensure the tuna filling reaches a safe internal temperature of 145°F (63°C). Remove from the heat once the bread is golden brown, the sesame crust is toasted, and the cheese is fully melted and molten.

Contains: gluten, eggs, fish, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

22.5 g

Carbohydrates

38 g

Fat

19.5 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.