Jalapeño Tuna Melt

Let’s just say if I could have this open faced Jalapeño Tuna Melt for lunch (or dinner) every day, I’d be one happy gal.

First off, let’s talk canned tuna. Aside from my mom and sister, I may be its biggest advocate but I do not know why it gets a bad rep! It’s a pantry staple in my house — high protein, easy to add lots of flavor to it, versatile…I could go on. So you canned tuna haters, you’ve got to give it a chance. 

To me, very few things are as classic and delicious as a tuna melt. While I love always keeping my pantry stocked with canned tuna for a variety of quick recipes, one of my favorite ways to eat canned tuna is a good old-fashioned tuna melt. Toasty bread, a quick tuna salad, and melted cheese — YUM! 

With this recipe, I wanted to bring up the flavor another notch by adding the jalapeño, but if you’re scared of spice, don’t be! The jarred jalapeños usually have less of a bite but add a wonderful flavor, and you can always use less than I call for — but why would you want to?! You all are going to love this Jalapeño Tuna Melt for a simple lunch or pantry dinner, even you non-canned-tuna lovers, I promise!

Looking for another way to use canned tuna? My Classic Tuna Salad is great to make for lunches or busy weeks.

Jalapeño Tuna Melt

Serves: 4

Print

5 from 6 votes

Total Time15 mins

Ingredients

• 4 slices sourdough bread sub gluten-free bread
• 2 tablespoons extra virgin olive oil
• Two 5-ounce cans tuna packed in water drained
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 2 garlic cloves minced
• ½ cup finely diced celery about 1 stalk
• ¼ cup finely chopped shallot
• 1 tablespoon dill relish
• 2 tablespoons pickled jalapeño slices minced (plus additional slices for serving)
• 2 tablespoons finely chopped fresh dill plus more for serving
• 1 tablespoon freshly squeezed lemon juice about half of 1 lemon
• 1 cup freshly shredded sharp cheddar cheese I use Tillamook brand

Instructions

• Set an oven rack in the highest position and preheat oven to 425℉.
• Place the bread onto a baking sheet and drizzle with olive oil. Bake until toasted, 5 to 7 minutes.
• Meanwhile, in a large bowl add the tuna, mayonnaise, dijon mustard, garlic, celery, shallot, dill relish, pickled jalapeño, dill, and lemon juice. Stir to combine.
• Once bread is toasted, divide the tuna salad mixture over the top of each slice. Next, add 3-5 slices of pickled jalapeno to each slice then evenly divide the cheese onto each. Place into the oven and bake for 5 to 8 minutes until the cheese is melted. Remove from the oven, top with additional dill and serve,