Tuna Melt with Edamame and Chili Crisp 🌶️🐟🧀

This modern twist on the classic tuna melt combines protein-rich tuna and edamame with creamy mayonnaise, crunchy vegetables, melty cheese, and the bold heat of chili crisp. It’s crispy on the outside, gooey on the inside, and ready in about 20 minutes.

Servings: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 20 minutes

Ingredients

For the Tuna Filling

• 2 (5 oz/142 g) cans tuna in water, drained
• 1 cup shelled edamame, cooked and cooled
• ¼ cup mayonnaise
• 2 teaspoons chili crisp, plus more for serving
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar or fresh lime juice
• 1 teaspoon toasted sesame oil
• 2 green onions, thinly sliced
• 1 celery stalk, finely diced
• 1 teaspoon grated fresh ginger (optional)
• Salt and black pepper, to taste

For the Sandwiches

• 8 slices sourdough, country bread, or whole-grain bread
• 4 slices sharp cheddar, provolone, pepper Jack, or Swiss cheese
• 2 tablespoons softened butter (or mayonnaise for spreading on the bread)
• 1 tablespoon sesame seeds (optional)

Optional Toppings

• Sliced avocado
• Thin cucumber slices
• Baby spinach
• Pickled onions
• Fresh cilantro
• Extra chili crisp

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Instructions

1. Make the Filling

1. In a medium bowl, combine:
   • Tuna
   • Edamame
   • Mayonnaise
   • Chili crisp
   • Soy sauce
   • Rice vinegar
   • Sesame oil
   • Green onions
   • Celery
   • Ginger (if using)
2. Mix gently until combined.
3. Taste and adjust with salt, pepper, or more chili crisp.

2. Assemble

1. Butter one side of each bread slice.
2. Place 4 slices, butter-side down, on a work surface.
3. Divide the tuna mixture evenly among them.
4. Top each with a slice of cheese and any optional toppings.
5. Finish with the remaining bread slices, butter-side up.

3. Cook

1. Heat a large skillet or griddle over medium-low heat.
2. Cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
3. If the bread browns too quickly, lower the heat to allow the cheese to melt completely.

4. Serve

Slice each sandwich in half and drizzle with a little extra chili crisp, if desired.

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Serving Suggestions

Serve with:

• Tomato soup
• Asian-style cucumber salad
• Sweet potato fries
• Kettle-cooked potato chips
• Mixed green salad with sesame vinaigrette
• Pickled vegetables

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Variations

• Extra Spicy: Add sliced jalapeños or a pinch of crushed red pepper.
• Lower Carb: Serve the tuna mixture in lettuce wraps or over mixed greens.
• Mediterranean Twist: Replace the soy sauce and sesame oil with lemon juice, dill, and capers.
• Open-Faced Melt: Use one slice of bread topped with tuna and cheese, then broil until bubbly.
• Vegetarian Version: Substitute mashed chickpeas for the tuna.

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Storage

• Tuna Filling: Refrigerate in an airtight container for up to 3 days.
• Assembled Sandwiches: Best enjoyed fresh, as the bread softens during storage.

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Approximate Nutrition (Per Sandwich)

• Calories: 490
• Protein: 35 g
• Carbohydrates: 28 g
• Fat: 25 g
• Fiber: 5 g
• Sodium: 640 mg

Tips for the Best Tuna Melt

• Drain the tuna well to keep the filling from becoming watery.
• Mash about half of the edamame lightly with a fork while leaving the rest whole for a creamier texture with satisfying bites.
• Cook over medium-low heat so the bread crisps gradually while the cheese melts thoroughly.
• A sharp cheddar or pepper Jack pairs especially well with the savory tuna and spicy chili crisp.