Spicy Pineapple Tuna Melt
This pineapple tuna melt combines creamy tuna salad, sweet pineapple, fresh jalapeños, and melty Colby Jack on toasted sourdough for the ultimate sweet-spicy sandwich.
Servings: 2 sandwiches
Equipment
- Saute Pan or Griddle
Ingredients
For the Tuna Salad
- 2 cans sustainably caught tuna drained
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic finely minced
- 2 tablespoons grated onion
- 1 tablespoon finely chopped celery
- ¼ teaspoon celery seed
- Salt and freshly cracked black pepper to taste
For the Sandwich
- 4 slices good-quality sourdough bread
- 1 cup shredded Colby Jack cheese freshly shredded from a block
- ½ cup chopped pineapple fresh or well-drained canned
- 1 –2 fresh jalapeños thinly sliced
- Butter or olive oil for toasting
Instructions
- In a bowl, combine the tuna, mayonnaise, Dijon mustard, garlic, grated onion, celery, and celery seed.Season with salt and pepper and mix until smooth and creamy.Taste and adjust seasoning as needed.
- Lightly butter the sourdough bread and toast it in a skillet over medium heat until golden and crisp.
- Sprinkle a layer of shredded Colby Jack cheese directly onto the toasted bread.
- Top the melted cheese layer with a generous scoop of tuna salad.Add a spoonful of chopped pineapple, followed by a few slices of fresh jalapeño.Finish with another layer of shredded Colby Jack cheese.
- Cook the sandwich in a skillet over medium-low heat until the cheese melts and the bread turns deeply golden and crisp.Slice and serve warm.