CHILI CRISP TUNA MELT
Simple every day lunch recipe that is so satisfying (chock full of protein!) and keeps you energized for the rest of the day. Add a drizzle of Sichuan Chili Crisp to your Tuna Melt to intensify the flavor with a kick. Keep a jar in your pantry at all times because it’s so versatile—perfect for any dish. (Recipe crafted by @saratane)
1 (5 ounce can) oil-packed tuna, drained
2 tablespoons finely chopped red onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped fresh dill
1 lemon, zested and juiced
1/4 cup plus 2 tablespoons mayonnaise, divided
1 teaspoon Dijon mustard
1 tablespoon Sichuan Chili Crisp, plus more for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
2 slices thick sourdough bread
2 slices sharp cheddar cheese
2 slices fresh tomato
In a medium bowl, flake tuna into small pieces with the back of a fork. Mix in red onion, celery, fresh dill, lemon zest, lemon juice, 1/4 cup mayonnaise and mustard. Mix in 1 tablespoon Sichuan Chili Crisp. Season to taste with salt and pepper, plus more chili crisp for desired heat.
Spread 1 tablespoon of mayonnaise on one side of both slices of bread (the mayo side is the outside of the sandwich). Assemble sandwich with one slice of bread mayo side down. Add tuna, tomato slices, a drizzle of Sichuan Chili Crisp, cheese, and remaining slice of bread, mayo side up.
Heat a medium skillet with a tight fitting lid over medium low heat. Add sandwich and gently press down. Cover with lid. Once bottom side of bread is golden brown, use a fish spatula to flip the sandwich and repeat on remaining side, covering again to allow the cheese to melt.