Kimchi Tuna (or Chickpea) Melt - Bravabod
Recipes

Kimchi Tuna (or Chickpea) Melt

Valentina

Take a traditional tuna melt on a spin with the additions of kimchi and cheddar cheese. The method is unfussy - stir together canned tuna with a little mayo and spread it on toasted bread. Then toast it up again with some melted cheese, and top it off with kimchi. Enjoy this as a sandwich as pictured, or open-faced style. Every bite is a balance of spicy, savory, crunchy, and melty goodness.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 2 days


Shopping List
  • 1 (5 ounce) can tuna, drained
  • 2 tablespoons mayonnaise
  • 1/4 cup kimchi, drained and chopped
  • 1/4 cup extra-sharp cheddar cheese, sliced
  • 2 slices bread of choice
  • softened butter, for spreading
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven broiler.
  2. Step 2: In a bowl, mix the tuna and mayonnaise with a fork until combined. Season with salt and pepper. Set aside.
  3. Step 3: Spread some butter on both sides of the bread slices. Place the slices on a baking sheet, and broil 1 to 2 minutes, or until lightly toasted. Remove from the heat and flip over the slices, so that the un-toasted side is now on top. Spread the tuna salad, all the way to the edges of one of the bread slices. Top the cheese over the tuna salad.
  4. Step 4: Return the layered bread to the preheated oven (leave the un-topped slice on the counter), and broil 3 minutes, or until the cheese has started to melt. Add the other slice back to the oven, toasted side down. Leave both slices in the oven for another 1 minute and then remove. Keep an eye on them here to avoid burning.
  5. Serve: Top the tuna slice with the kimchi and top with the other slice of bread. Enjoy.
Nutrition

Take a traditional tuna melt on a spin with the additions of kimchi and cheddar cheese. The method is unfussy - stir together canned tuna with a little mayo and spread it on toasted low-carb bread. Then toast it up again with some melted cheese, and top it off with kimchi. Enjoy this as a sandwich as pictured, or open-faced style. Every bite is a balance of spicy, savory, crunchy, and melty goodness. If you'd rather not use bread, then try stuffing it into an avocado half and toasting it.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2 days


Shopping List
  • 1/2 (5 ounce) can tuna, drained
  • 1 tablespoon mayonnaise
  • 3 tablespoons kimchi, drained and chopped
  • 3 tablespoons extra-sharp cheddar cheese, sliced
  • 1 low-carb english muffin (store-bought or homemade)
  • softened butter, for spreading
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven broiler.
  2. Step 2: In a bowl, mix the tuna and mayonnaise with a fork until combined. Season with salt and pepper. Set aside.
  3. Step 3: Slice the muffin in half and spread some butter on both of the sides. Place the slices on a baking sheet, and broil 1 to 2 minutes, or until lightly toasted. Remove from the heat and flip over the slices, so that the un-toasted side is now on top. Spread the tuna salad, all the way to the edges of one of the bread slices. Top the cheese over the tuna salad.
  4. Step 4: Return the layered bread to the preheated oven (leave the un-topped slice on the counter), and broil 3 minutes, or until the cheese has started to melt. Add the other slice back to the oven, toasted side down. Leave both slices in the oven for another 1 minute and then remove. Keep an eye on them here to avoid burning.
  5. Serve: Top the tuna slice with the kimchi and top with the other slice of bread. Enjoy.
Nutrition

Take a traditional tuna melt on a spin with the additions of kimchi and cheddar cheese. The method is unfussy - stir together canned chickpeas with a little vegan mayo and spread it on toasted bread. Then toast it up again with some vegan cheese, and top it off with kimchi. Enjoy this as a sandwich as pictured, or open-faced style. Every bite is a balance of spicy, savory, crunchy, and melty goodness.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2 days


Shopping List
  • 66666667/100000000 cup cooked chickpeas, drained & rinsed
  • 2 tablespoons vegan mayonnaise or tahini
  • 1/4 cup kimchi, drained and chopped
  • 1/4 cup vegan cheddar cheese, sliced or shredded (optional, Note 1)
  • 2 slices bread of choice
  • 1 pinch of nori flakes (optional)
  • softened vegan butter or oil, for spreading
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven broiler.
  2. Step 2: In a bowl, mash the chickpeas, mayonnaise or tahini, and optional nori flakes with a fork until it reaches a chunky and creamy consistency. Season with salt and pepper. Set aside.
  3. Step 3: Spread some vegan butter or oil on both sides of the bread slices. Place the slices on a baking sheet, and broil 1 to 2 minutes, or until lightly toasted. Remove from the heat and flip over the slices, so that the un-toasted side is now on top. Spread the chickpea mash, all the way to the edges of one of the bread slices. Top the optional cheese over the chickpea salad.
  4. Step 4: Return the layered bread to the preheated oven (leave the un-topped slice on the counter), and broil 3 minutes, or until the cheese has started to melt. Add the other slice back to the oven, toasted side down. Leave both slices in the oven for another 1 minute and then remove. Keep an eye on them here to avoid burning.
  5. Serve: Top the chickpea mash slice with the kimchi and top with the other slice of bread. Slice and enjoy.

Recipe Notes

Note 1: If you'd rather not eat store-bought imitation cheese products, you could try making this simple Cashew Cheese or sprinkling the chickpea mash with some nutritional yeast, to taste. If you're using the nutritional yeast option, then only toast the bread until it reaches desired doneness.

Nutrition

Take a traditional tuna melt on a spin with the additions of kimchi and cheddar cheese. The method is unfussy - stir together canned tuna with a little mayo and spread it on toasted low-carb bread. Then toast it up again with some melted cheese, and top it off with kimchi. Enjoy this as a sandwich as pictured, or open-faced style. Every bite is a balance of spicy, savory, crunchy, and melty goodness. If you'd rather not use bread, then try stuffing it into an avocado half and toasting it.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2 days


Shopping List
  • 1 (5 ounce) can tuna, drained
  • 2 tablespoons paleo mayonnaise or tahini
  • 1/4 cup kimchi, drained and chopped
  • 3 tablespoons nut-based cheese, crumbled or sliced (optional, Note 1)
  • 1 low-carb english muffin (store-bought or homemade)
  • softened grass-fed butter, for spreading
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven broiler.
  2. Step 2: In a bowl, mix the tuna and mayonnaise with a fork until combined. Season with salt and pepper. Set aside.
  3. Step 3: Slice the muffin in half and spread some butter on both of the sides. Place the slices on a baking sheet, and broil 1 to 2 minutes, or until lightly toasted. Remove from the heat and flip over the slices, so that the un-toasted side is now on top. Spread the tuna salad, all the way to the edges of one of the bread slices. Top the cheese over the tuna salad.
  4. Step 4: Return the layered bread to the preheated oven (leave the un-topped slice on the counter), and broil 3 minutes, or until the nut-based cheese has started to melt. Add the other slice back to the oven, toasted side down. Leave both slices in the oven for another 1 minute and then remove. Keep an eye on them here to avoid burning.
  5. Serve: Top the tuna slice with the kimchi and top with the other slice of bread. Slice and enjoy.

Recipe Notes

Note 1: If you'd rather not eat store-bought imitation cheese products, you could try making this simple Cashew Cheese or sprinkling the chickpea mash with some nutritional yeast, to taste. If you're using the nutritional yeast option, then only toast the bread until it reaches desired doneness.

Nutrition

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Kimchi Tuna (or Chickpea) Melt

PT15M 1 (5 ounce) can tuna, drained 2 tablespoons mayonnaise 1/4 cup kimchi, drained and chopped 1/4 cup extra-sharp cheddar cheese, sliced 2 slices bread of choice softened butter, for spreading salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 1 Servings Ingredients:

1 Sandwich

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