Jalapeño Asiago Tuna Melt

Jalapeño Asiago Tuna Melt

Spicy jalapeño and nutty asiago turn a classic tuna melt into something sharper and richer.

Total 20 min Makes 4 servings Calories 480/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Dairy, Eggs, Fish, Wheat

Creamy tuna salad gets a kick from fresh jalapeño and a savory lift from melted asiago cheese, all broiled onto sturdy bread until golden and bubbling. It's a quick stovetop-to-broiler lunch that works equally well for a casual dinner alongside soup or a simple salad.

Ingredients

  • 2 cans tuna in water, drained (5 ounces each)
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 8 slices sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 8 slices asiago cheese

Method

  1. In a medium bowl, flake the drained tuna with a fork and mix in the mayonnaise, lemon juice, diced jalapeño, celery, red onion, black pepper, and salt until evenly combined.

  2. Preheat the broiler to high and position a rack about 6 inches from the heat source.

  3. Arrange the bread slices on a baking sheet and butter one side of each slice.

  4. Divide the tuna mixture evenly among 4 of the bread slices, spreading to the edges, then top each with 2 slices of asiago cheese.

  5. Broil the open-faced melts until the cheese is melted and bubbling and the edges of the bread are golden, 3 to 4 minutes.

  6. Toast the remaining 4 bread slices in the broiler until golden, about 1 to 2 minutes, watching closely to prevent burning.

  7. Top each melt with a toasted bread slice, slice in half, and serve immediately.

Rate this recipe

★ 3.6 (1)

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    Jalapeño Asiago Tuna Melt

    Creamy tuna salad gets a kick from fresh jalapeño and a savory lift from melted asiago cheese, all broiled onto sturdy bread until golden and bubbling. It's a quick stovetop-to-broiler lunch that works equally well for a casual dinner alongside soup or a simple salad.

    20 min 4 servings 480 cal

    Ingredients

    • 2 cans tuna in water, drained (5 ounces each)
    • 1/3 cup mayonnaise
    • 1 tablespoon lemon juice
    • 1 jalapeño, seeded and finely diced
    • 1/4 cup celery, finely diced
    • 2 tablespoons red onion, finely diced
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon salt
    • 8 slices sourdough bread
    • 2 tablespoons unsalted butter, softened
    • 8 slices asiago cheese

    Method

    1. 1

      In a medium bowl, flake the drained tuna with a fork and mix in the mayonnaise, lemon juice, diced jalapeño, celery, red onion, black pepper, and salt until evenly combined.

    2. 2

      Preheat the broiler to high and position a rack about 6 inches from the heat source.

    3. 3

      Arrange the bread slices on a baking sheet and butter one side of each slice.

    4. 4

      Divide the tuna mixture evenly among 4 of the bread slices, spreading to the edges, then top each with 2 slices of asiago cheese.

    5. 5

      Broil the open-faced melts until the cheese is melted and bubbling and the edges of the bread are golden, 3 to 4 minutes.

    6. 6

      Toast the remaining 4 bread slices in the broiler until golden, about 1 to 2 minutes, watching closely to prevent burning.

    7. 7

      Top each melt with a toasted bread slice, slice in half, and serve immediately.