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Homemade Sriracha Tuna Melt photo

Sriracha Tuna Melt

This Sriracha Tuna Melt is a quick, spicy twist on a classic! Perfectly melty and satisfying, it's a must-try for lunch or dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Filling:
  • 1 can Chicken of the Sea Solid White Tuna drained well
  • 3 tablespoons mayonnaise
  • 1 tablespoon Sriracha adjust to taste
  • 2 teaspoons pickle relish
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon kosher salt optional
For the Sandwiches:
  • 4 slices bread your favorite type
  • 2 tablespoons butter softened
  • 1 cup shredded sharp or medium cheddar
  • 1 tablespoon chopped fresh cilantro optional garnish

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing bowl
  • Can opener

Method
 

Instructions:
  1. In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, pickle relish, black pepper, and kosher salt (if using). Mix well until all the ingredients are evenly incorporated.
  2. Spread softened butter on one side of each slice of bread. On the unbuttered side of two slices, generously pile on the tuna mixture. Top each with a hefty sprinkle of shredded cheddar cheese. Place the remaining slices of bread on top, buttered side facing out.
  3. Heat a non-stick skillet over medium heat. Once hot, carefully place the sandwiches in the skillet. Cook for about 3-4 minutes until the bottom is golden brown and crisp.
  4. Using a spatula, flip the sandwiches over and cook for an additional 3-4 minutes until the second side is also golden brown and the cheese is melted.
  5. Once both sides are perfectly toasted and the cheese is gooey, remove the sandwiches from the skillet. Drizzle a little extra Sriracha on top if you like, sprinkle with chopped cilantro, slice in half, and serve immediately.

Notes

  • For a lighter option, substitute mayonnaise with Greek yogurt.
  • Use gluten-free bread or wraps if desired.
  • Store filling in an airtight container in the refrigerator for up to 3 days.