Name: Gochujang Tuna Melt Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Korean-inspired
Ingredients: 2 x 150g cans tuna, drained; 50g mayonnaise; 1 tsp gochujang; 1 spring onion, finely sliced; 4 slices sourdough bread; 60g cheddar, grated; 1 tbsp butter

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Introduction

This Gochujang Tuna Melt is a spicy twist on the classic tuna melt, combining creamy tuna, spicy gochujang, and melted cheddar on crispy sourdough. It’s a quick and satisfying meal perfect for lunch or a cozy dinner.

The image shows a grilled sandwich cut diagonally into two halves stacked on a white plate. The sandwich has three layers: the top and bottom slices are golden brown toasted bread with a slightly crispy texture and some visible toasting marks. The middle layer consists of melted light yellow cheese and shredded pinkish tuna mixed with small green herbs, which creates a creamy and textured fill. The sandwich sits neatly on a smooth white plate with a green-handled butter knife beside it. In the background, there's a blurred green glass and a striped cloth napkin on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 150g cans tuna, drained
50g mayonnaise
1 tsp gochujang
1 spring onion, finely sliced
4 sourdough slices
60g cheddar, grated
1 tbsp butter

Instructions

Step 1: In a bowl, combine the drained tuna, mayonnaise, gochujang, and sliced spring onion. Season with salt and pepper to taste. You can chill this mixture if preparing ahead.
Step 2: Spread the tuna mixture evenly over two slices of sourdough. Sprinkle the grated cheddar on top, then cover with the remaining bread slices to form sandwiches.
Step 3: Heat the butter in a frying pan over medium-low heat. Cook the sandwiches for 2-3 minutes per side until the bread is golden and crisp, and the cheese is melted.
Step 4: Remove from the pan, cut the sandwiches in half, and serve warm.

Tips & Variations

Use a non-stick pan or sandwich press to ensure even melting and prevent sticking.
For extra heat, add a pinch of chili flakes to the tuna mixture.
Try swapping cheddar for mozzarella or Monterey Jack for a different cheese flavor.
Add sliced tomatoes or pickles inside the sandwich for added freshness and crunch.

Storage

Store any leftover tuna mixture in an airtight container in the refrigerator for up to 2 days. It’s best to make the sandwiches fresh, as bread can become soggy if prepared too far ahead. Reheat sandwiches in a pan over low heat to keep them crispy, or use a toaster oven.

How to Serve

A grilled sandwich cut diagonally into two pieces stacked on a white plate, each sandwich half has two layers of toasted golden-brown bread with a crispy texture and visible holes; the middle layer is filled with a mix of shredded pink tuna, melted pale yellow cheese that is soft and stringy, and small bits of green herbs showing through. The plate rests on a white marbled surface; nearby is a knife with a green handle and a folded cloth napkin with light green and beige stripes, and a green glass tumbler in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Fresh tuna can be used if cooked and flaked. However, canned tuna is more convenient and works well blended with mayonnaise and gochujang for this recipe.

What if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste and a little soy sauce or miso for a similar spicy, umami flavor.