Sriracha Tuna Melt

Ingredients

• 4 slicesbread
• 28 g (2 tablespoons)softened butter
• 142 g (1 5-ounce can), drained wellsolid white tuna
• 45 ml (3 tablespoons)mayonnaise
• 15 ml (1 tablespoon), plus more for drizzlingSriracha
• 10 ml (2 teaspoons), drained wellpickle relish
• ½ teaspoonblack pepper
• ¼ teaspoon, if neededkosher salt
• 113 g (1 cup), shreddedsharp or medium cheddar
• To taste, optionalfresh coriander, chopped

Instructions

1. 1

   Butter the bread

   Butter both sides of the bread slices and arrange them on a baking tray. The tuna mixture makes enough for four standard open-faced melts: butter all four slices and use all the mixture, or butter two slices and keep half the mixture for later.

2. 2

   Mix the tuna

   In a small bowl, stir together the tuna, mayonnaise, Sriracha, drained pickle relish and black pepper. Taste and add the salt if needed.

3. 3

   Toast the bread

   Set the grill to high. Toast one side of the bread under it, then turn the slices over and toast the second side very lightly.

4. 4

   Add the topping

   Take the tray out of the oven. Spread the tuna mixture over the lightly toasted sides and top with the shredded cheese, leaving the edges of the bread slightly uncovered.

5. 5

   Melt the cheese

   Turn the grill to low and return the tray to the oven. Heat the tuna and cheese thoroughly and gently. When the cheese has melted, turn the grill to high briefly to blister it a little, if you like, taking care not to burn the bread.

6. 6

   Finish and serve

   Remove the tray from the oven and drizzle the melts with more Sriracha. Add chopped fresh coriander if desired, and serve while hot.

What is a tuna melt?

A tuna melt is an American hot sandwich combining tuna salad, bread and melted cheese. It is often served open-faced, so the topping heats and the bread edges toast under a grill.

This version adds Sriracha for chilli heat and pickle relish for a sharp, sweet-sour note. A brief, gentle melt followed by a quick blast of high heat gives the cheese a little colour without overcooking the tuna.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 20g protein, 34g carbs, 34g fat.

The bread supplies most of the carbohydrates, while butter, mayonnaise and cheddar contribute much of the fat; tuna provides protein, with some also coming from the cheese. Serve a melt with a generous salad or crunchy vegetables to add freshness and balance the plate.

Choosing the bread and cheese

Bread: Slices sturdy enough to hold the topping are easiest to handle. Butter both sides as directed so the bread can toast on each side.

Cheddar: Sharp cheddar makes the topping more savoury, while medium cheddar gives a milder result. Shred it yourself or use ready-shredded cheese; spread it across the tuna, leaving a slim border of bread exposed.

Getting the tuna mixture right

Drainage: Drain the tuna and relish well before mixing. Excess liquid can make the topping wet and soften the toast.

Seasoning: Stir the mayonnaise, Sriracha, relish and pepper through the tuna, then taste before adding salt. The relish and mayonnaise are already seasoned, so the salt is optional.

Toasting and grilling

First toast: The high-grill pass crisps one side, while a very light toast on the other helps it support the filling. Keep an eye on the bread, as grill strength and distance from the heat vary.

Cheese melt: Use low heat first so the topping warms through as the cheddar melts. Finish on high only briefly if you want browned or blistered spots.

Portions and leftovers

The method makes enough tuna mixture for four standard open-faced melts, although the listed serving size is two. For two melts, use two buttered slices and save half the mixture; for four, use all four slices and the full batch.

If saving the extra mixture, refrigerate it promptly in a covered container rather than leaving it on the counter while the melts cook.

What to serve alongside

A crisp green salad, sliced cucumber or crunchy raw vegetables bring freshness alongside the rich tuna and cheese. For a more substantial meal, serve with soup or a simple salad of tomatoes and leaves.

Add extra Sriracha at the table so each person can adjust the heat without changing the whole batch.

Recipe notes & tips

• Drain the tuna and pickle relish thoroughly so the bread stays crisp.
• Taste the tuna mixture before adding salt, as the other ingredients may already season it.
• Keep the bread under close watch during both grill stages.
• Leave a narrow border of bread visible so the edges can toast.
• Use the low-grill stage to melt the cheese before briefly browning it on high.
• Drizzle extra Sriracha over the finished melts to suit your preferred level of heat.

Variations

• Milder heat: Reduce the Sriracha in the tuna mixture and serve more at the table.
• Extra crunch: Add finely chopped celery to the tuna mixture.
• Different cheese: Use another good-melting cheese in place of cheddar.
• Herb swap: Finish with chopped chives or parsley instead of coriander.
• More tang: Add a little extra drained pickle relish to the tuna mixture.

Common mistakes to avoid

• Wet tuna: Drain it well before mixing so the filling does not make the bread soggy.
• Over-toasting: Keep the first grill pass brief and the second side very lightly toasted.
• Burnt edges: Watch the bread closely, especially when the grill is on high.
• Rubbery tuna: Melt the cheese gently on low before using high heat just to blister the top.
• Too much salt: Taste the mixture first and add the optional salt only if needed.

How to store

Refrigerate leftover tuna mixture in a covered container and use within 2 days. The assembled melts are best eaten straight away; reheat leftovers in an oven or under a low grill until hot, watching carefully so the bread does not burn.

Frequently asked questions