Kimchi Tuna Melts
- Total time
- 25 min
- servings
- 4 servings
- Dish type
- Other
Ingredients
Ingredients
- 2 5-oz. cans oil-packed tuna, drained
- 0,75 tasse finely chopped Napa cabbage kimchi, plus 1 Tbsp. (or more) brine
- 0,5 tasse mayonnaise (preferably Kewpie)
- 2 c. à café low-sodium soy sauce
- 5 scallions, thinly sliced, divided
- 8 oz sharp yellow or white cheddar, coarsely grated (about 1½ cups), divided
- Kosher salt, freshly ground pepper
- 4 English muffins, split
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Method
- 1
Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in ¾ cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, ½ cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and ½ cup sharp yellow or white cheddar, coarsely grated; season with kosher salt and freshly ground pepper. Taste tuna salad and add more brine if needed.
- 2
Heat broiler. Arrange 4 English muffins, split, cut side up, on a baking sheet; broil just until golden, about 2 minutes. Remove from oven; leave broiler on.
- 3
Mound about ⅓ cup tuna salad on top of each English muffin half and scatter remaining 1 cup sharp yellow or white cheddar, coarsely grated, over (about 2 Tbsp. per muffin). Broil until cheese is melted, about 2 minutes.
- 4
Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.
Source : epicurious
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