Sriracha Tuna Melt

🧂 Ingredients

• 4 slices bread
• 2 tablespoons softened butter
• 1 5-ounce can Chicken of the Sea® Solid White Tuna, drained well
• 3 tablespoons mayonnaise
• 1 tablespoon Sriracha

  plus more for drizzling over the finished toasts
• 2 teaspoons pickle relish

  drained well
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt

  if needed
• 1 cup shredded sharp or medium cheddar
• chopped fresh cilantro

  optional garnish

Instructions

• 1 Butter both sides of the bread slices and place bread on a sheet pan. The tuna
  mixture makes enough for four regular size open-faced tuna melts. Either butter
  four slices of bread and use all the tuna mixture OR butter two sliced of bread
  and save half the tuna mixture for later.
• 2 For the tuna salad mixture, in a small bowl stir together tuna, mayo, Sriracha,
  pickle relish, and black pepper. Add salt if needed.
• 3 With broiler on high, toast first side of the bread under the broiler, and then
  flip the bread over and very lightly toast the second side.
• 4 Remove sheet pan from oven. Top the lightly toasted side of the bread with the
  tuna mixture and shredded cheese. Leave the edges of the bread just slightly
  exposed, for additional toasting.
• 5 With the broiler on low, place sheet pan back into oven. Let the tuna salad
  mixture and cheese get thoroughly heated, nice and slow. Once cheese is melty,
  turn the broiler to high to blister the cheese just a bit, if desired. Take care
  to not let the bread burn.
• 6 Remove sheet pan from oven and drizzle Sriracha over the top of the finished
  melts. Garnish with fresh cilantro, if desired. Then enjoy while it’s hot!

Nutrition Info