Kimchi Tuna Melt

Tuna melts are cheesy, crispy, and the perfect satisfying lunch—easy to make yet incredibly filling. In this recipe, I am putting a Korean twist on the classic by adding tangy, spicy kimchi. Follow along to create the ultimate kimchi tuna melt packed with flavor, protein, and crunch!

What is Kimchi?

Kimchi is a traditional Korean side dish that consists of fermented vegetables like cabbage. The main seasonings typically include red chili pepper, garlic, and fish sauce. Its flavor is usually bold and tangy due to fermentation, often with a spicy kick from the peppers. It is a staple in many Korean households and is commonly used as an ingredient in various Korean dishes like stews and stir-fries.

Tuna Melt Origin

It is believed that the tuna melt originated in the 1960s when a bowl of tuna salad was accidentally tipped over onto a grilled cheese sandwich. Instead of throwing it away, the cook decided to toast it together, and it became a hit with customers

Kimchi Tuna Melt Ingredients

• 1 large can of tuna, drained or 2 small canned
• ½ cup kimchi, chopped
• 1 stalk celery, finely diced
• 2-3 tbsp Kewpie mayo
• 1 tbsp gochujang
• 2 slices of bread
• Mozzarella cheese (enough to generously layer)
• Butter for toasting

Instructions

In a bowl, add the kimchi and chop it into small pieces (cutting directly in the bowl prevents staining your cutting board).

Add the drained tuna, diced celery, Kewpie mayo, and gochujang. Mix well.

Heat a pan over medium heat and add butter.

Place one slice of bread in the pan, then layer with the tuna mixture and a generous amount of mozzarella cheese. Top with the second slice of bread.

Toast until golden brown, then flip and toast the other side until crispy and the cheese is melted.

Remove from the pan, cut in half, and enjoy!

If you enjoyed this Kimchi Tuna Melt recipe, you might also like this crispy smash burger recipe.