Kimchi Tuna Melts

• μερίδες: 4 servings

Υλικά

2 5-oz. cans oil-packed tuna, drained

¾ cup finely chopped Napa cabbage kimchi, plus 1 Tbsp. (or more) brine

½ cup mayonnaise (preferably Kewpie)

2 tsp. low-sodium soy sauce

5 scallions, thinly sliced, divided

8 oz. sharp yellow or white cheddar, coarsely grated (about 1½ cups), divided

Kosher salt, freshly ground pepper

4 English muffins, split

Οδηγίες

Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in ¾ cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, ½ cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and ½ cup sharp yellow or white cheddar, coarsely grated; season with kosher salt and freshly ground pepper. Taste tuna salad and add more brine if needed.

Heat broiler. Arrange 4 English muffins, split, cut side up, on a baking sheet; broil just until golden, about 2 minutes. Remove from oven; leave broiler on.

Mound about ⅓ cup tuna salad on top of each English muffin half and scatter remaining 1 cup sharp yellow or white cheddar, coarsely grated, over (about 2 Tbsp. per muffin). Broil until cheese is melted, about 2 minutes.

Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.