Tuna salad, cheese, and chili oil come together in this easy Chili Oil Tuna Melt sandwich. A great option for a filling snack or light dinner.
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I find that sandwiches are the best answer for when you want to snack on something, but also make sure that it’s a bit more filling. If you’re a fan of the classic grilled cheese and tuna salad, then enjoy the perfect combination of both with a delicious tuna melt sandwich! It’s so easy to make, and only takes 35 minutes to prepare from start to finish.
Spicy Tuna Melt
Just like a lot of my other recipes with bread, I love using chili oil as it gives that ideal bit of heat, and also complements the flavors beautifully. (Case in point: Chili Oil & Jam Grilled Cheese Sandwich (Sweet & Salty), Viral Grated Egg Avocado Toast with Chili Oil, & Chili Oil Cheese Bread). You can also turn this into a full meal by pairing it with some homey tomato soup for a taste of comfort at any part of the day.
If you’re not a fan of spicy food, try swapping the chili oil with chopped up sun-dried tomatoes instead. A follower suggested this and she loved it so much!
Ingredients You Need
- Tuna: You can use whichever type of canned tuna that you like. I prefer to use Korean canned tuna, which I highly recommend. Once I started using this, I can never go back. The flavors are just *chefs kiss* magnificent. Make sure to drain the tuna of any excess water/oil before mixing with the other ingredients.
- Cheese: The cheesy ‘melt’ portion of the sandwich is just as important. You can use any type of cheese that easily melts down. For this recipe I used 2 slices of sharp cheddar cheese, but sometimes I also love to use a combo of smoked gouda and sharp cheddar.
- Bread: For this recipe, I used sourdough bread.
- Chili Oil: The piece de resistance that pulls everything together. I used my Homemade Chili Oil, but if you’re looking for a store-bought option, I recommend the one by Lao Gan Ma.
- Japanese Mayo: I know that a lot of people are used to spreading butter on bread when preparing grilled sandwiches, but switch it up to some Japanese mayo (or even normal mayo) as the bread will become crispier, turn a beautiful brown color, and for more flavor.
Instructions
- Mix all the chili oil tuna ingredients until well combined and let it sit in the fridge for at least 10 minutes.
- Spread a layer of mayo on to all sides of your bread.
- Add a little bit of oil to a pan over medium heat and once hot enough, add two slices of bread and let it toast until the bottom is golden brown.
- Flip it over and add the chili oil tuna mix on to one of the sliced bread and your choice of cheese on top. Take the other slice of bread and place it on top (toasted side down). Press down gently with a spatula for even cooking.
- Once the bottom of the bread is toasted (1-2 minutes), gently flip it over to toast the other side. Optional step: Cover with a lid until the bottom is toasted (1-2 minutes). Serve while hot. Enjoy!
Notes for Chili Oil Tuna Melt
- Open-face tuna melt: You can opt for an open-faced sandwich by placing the tuna melt on a sheet pan and broil until the cheese melts.
- Heat level: Adjust the amount of chili oil according to preference.
- Shallots substitution: You can substitute shallots with sweet onion. Soak onions/shallots it in cold water for 5-10 minutes to get rid of the “spiciness” if you are not a fan of the strong taste.
More Quick Meals Recipe
- Vietnamese Fresh Spring Rolls (Shrimp & Smoked Salmon)
- Spicy Salmon Mini Taco
- Hong Kong Style French Toast (Sai Do Si)
- Chili Oil Fried Eggs
- Japanese Egg Sandwich (Tamago Sando)
Alternative spelling: Chilli Oil Tuna Melt
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Recipe
Chili Oil Tuna Melt
Ingredients
- 4 slices sourdough bread
- 2 slices sharp cheddar cheese or whatever cheese you prefer
Chili Oil Tuna
- 1 can tuna excess water drained
- 1.5 tbsp chili oil see notes
- 2.5 tbsp Japanese mayo
- 1/4 tsp pepper
- 1/2 tsp rice vinegar
- 2 tbsp minced shallots see notes
- 2 tbsp green onions
Instructions
- Mix all the chili oil tuna ingredients until well combined and let it sit in the fridge for at least 10 minutes.
- Spread a layer of mayo on to all sides of your bread.
- Add a little bit of oil to a pan over medium heat and once hot enough, add two slices of bread and let it toast until the bottom is golden brown.
- Flip it over and add the chili oil tuna mix on to one of the sliced bread and your choice of cheese on top. Take the other slice of bread and place it on top (toasted side down). Press down gently with a spatula for even cooking.
- Once the bottom of the bread is toasted (1-2 minutes), gently flip it over to toast the other side. Optional step: Cover with a lid until the bottom is toasted (1-2 minutes). Serve while hot. Enjoy!
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