This easy spicy tuna melt delivers big heat with almost no effort. The jalapeños add just the right kick, the melty Cheddar smooths out the heat, and the crispy, buttery sourdough makes every bite irresistible.
Recipe Overview
Time: 20 Minutes
Ingredients: Tuna, mayo, pickled diced jalapenos, spices, sourdough bread, cheddar cheese, butter.
Ease: Easy, zero chopping, and easy to make.
Ingredients & Substitutions
Tuna: I prefer tuna packed in water because it keeps the filling light and clean-tasting. Use tuna packed in oil if you want a richer flavor.
Pickled Jalapenos : Pickled jalapeños are milder than fresh and add the perfect tang for a tuna melt. You can use fresh jalapeños, but they'll be stronger. Start with one, taste, and adjust.
Light Mayonnaise: I like using light mayo since it has less richness but still gives the tuna great texture. Regular mayo works perfectly too if that's what you prefer.
Spices: A simple mix of garlic powder, onion powder, smoked paprika, and cayenne adds a mild heat. For more spice, add in extra cayenne after mixing the tuna.
Bread: Sourdough brings a nice tang, but white bread or multigrain bread works just as well.
Cheddar Cheese: Sharp Cheddar melts smoothly and adds great flavor, but Muenster, Pepper Jack, or Monterey Jack are all delicious swaps.
Butter: Butter helps the bread turn golden, crisp, and flavorful. If you don't want to soften butter, mayo also works for grilling the bread.
Full ingredient list with quantities in the recipe card below
How to Make Spicy Tuna Sandwich
Make the Tuna Filling
Mix the tuna, mayonnaise, pickled jalapeños, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Taste and adjust the heat by adding more jalapeños or cayenne.
Assemble the Sandwiches
Lay out 4 slices of sourdough and top each with a slice of Cheddar, the tuna mixture, more cheese, then top with the remaining bread.
Toast the First Side
Butter the top of each sandwich and place them butter-side down in the hot skillet; cook 4-6 minutes until golden and crisp, working in batches if needed.
Flip and Finish
Butter the tops, flip carefully, and cook another 2-3 minutes until the second side is golden. Transfer to a cutting board, slice, and serve warm.
Tips
Butter or Mayo: You can use mayo instead of butter. The bread will still brown and be crispy without the need to soften your butter.
Drain the Tuna: Drain the tuna well for the best texture. Excess liquid can make the sandwich soggy.
Adjust Skillet Heat: If the bread is browning too quickly, lower the heat and cover the pan so the cheese has time to melt.
Spice Level: Add extra pickled jalapeños or more cayenne to the tuna to make it spicer.
Common Questions
Any sturdy bread works, white, multigrain, or even brioche. Choose something that toasts well and holds up to the filling.
Yes! Reduce the cayenne and use fewer jalapeños, or skip them entirely if you prefer a mild, classic tuna melt.
Yes. Brush the outside with butter or mayo and air-fry at 375°F for 6-8 minutes, flipping halfway, until crisp and melty.
So many cheeses go well with it. Some of my favorites for a tuna melt are Cheddar, Munster, Pepper Jack, & Monterey Jack.
Make-Ahead & Storage
You can mix the tuna filling up to 2 days ahead and store it in an airtight container in the fridge. When you're ready to eat, just assemble the sandwiches and cook them fresh for the best texture.
I wouldn't recommend cooking the melt before you're ready to eat it, since the bread will soften and the sandwich might get soggy.
Serving Suggestions
- Tomato Soup: A classic, cozy pairing that balances the heat and richness of the melt.
- Simple Green Salad: Something crisp and fresh (like mixed greens with lemon vinaigrette) helps lighten the meal.
- Potato Chips: For a satisfying crunch alongside the melty sandwich.
- Pickles: Their tang cuts through the cheese and adds a refreshing bite.
- Coleslaw: Creamy or vinegar-based both work well and add a cool contrast to the spice.
Easy Jalapeno Tuna Melt Sandwich
Ingredients
- 2 5oz-can cans tuna drained
- ⅓ cup light mayonnaise
- 1 tablespoon picked chopped jalapeños
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne powder
- 8 slices sourdough bread
- 8 slices sharp Cheddar cheese
- 4 tablespoons butter softened
Instructions
- In a medium bowl, mix together the tuna, mayonnaise, pickled jalapeños, smoked paprika, garlic powder, onion powder, cayenne, and a pinch of salt and pepper. Taste and adjust the seasoning-add more jalapeños or cayenne if you want extra heat. Use a fork to mash the tuna so there are no large chunks.
- Lay out 4 slices of sourdough. Add 1 slice of sharp Cheddar to each, then divide the tuna mixture evenly over the cheese. Top with the remaining 4 slices of Cheddar and finish with the last 4 slices of bread.
- Heat a large skillet over medium heat for about 3 minutes, until hot. Spread a thin layer of softened butter on the top slice of each sandwich, then place them butter-side down in the skillet. Cook for 4-6 minutes, or until the bottoms are golden and crispy. Cook in batches if needed to avoid overcrowding.
- While the first side cooks, butter the top of each sandwich. Flip carefully and cook for another 2-3 minutes, until the second side is golden and crisp.
- Transfer the sandwiches to a cutting board, slice, and serve warm.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Jenni says
Love this so much and so does my family! I added chopped celery, chopped onion and melting cheese. So delicious!