Spicy Tuna Melt Calabrian Chili (Printer View)

Spicy tuna and melted cheese on sourdough with Calabrian chili oil for vibrant flavor.

# Components:

→ Tuna Salad

01 - 1 can (5 oz) tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon Greek yogurt
04 - 1 celery stalk, finely diced
05 - 1 tablespoon red onion, finely diced
06 - 1 tablespoon Calabrian chili peppers in oil, finely chopped
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - Salt and pepper to taste

→ Sandwich

10 - 4 slices sourdough bread
11 - 4 slices provolone or mozzarella cheese
12 - 2 tablespoons unsalted butter, softened

→ Garnish

13 - 2 teaspoons Calabrian chili oil
14 - Fresh parsley, chopped (optional)

# Method:

01 - In a medium bowl, combine drained tuna, mayonnaise, Greek yogurt, diced celery, diced red onion, chopped Calabrian chili peppers, Dijon mustard, and lemon juice. Season with salt and pepper, then mix until well blended.
02 - Lay out sourdough slices and butter one side of each slice evenly.
03 - Place two slices of bread buttered side down on a work surface. Distribute half the tuna salad on each slice, then top each with two slices of cheese.
04 - Cover each sandwich with remaining bread slices, buttered side up.
05 - Heat a large skillet over medium heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Remove sandwiches from skillet, drizzle each with Calabrian chili oil, and sprinkle with fresh parsley if desired. Slice diagonally in half and serve immediately.

# Expert Advice:

01 -
  • The contrast between cool, creamy tuna salad and crispy, warm sourdough creates this satisfying textural moment that makes every bite feel intentional.
  • Calabrian chili oil transforms what could be an ordinary lunch into something with genuine depth and personality, without being aggressively spicy.
  • It's the kind of sandwich that works equally well for a solo lunch at your desk or something you'd confidently serve to someone whose cooking you respect.
02 -
  • The butter needs to be softened but not melted, because melted butter will soak into the bread and make it feel more like a soggy pita than a proper grilled cheese—room temperature butter spreads without tearing and creates that golden crust you're after.
  • Don't overcrowd your tuna salad with cheese or fill, because as things melt, the sandwich becomes harder to flip and the filling can squeeze out the sides, leaving you with a deflated result instead of something voluptuous and satisfying.
03 -
  • Make your tuna salad a few hours ahead or even the day before—the flavors actually deepen and meld as it sits, so last-minute assembly and cooking means better-tasting results without any extra work.
  • If you're cooking for more than two people, resist the urge to make everything at once; cook the sandwiches in batches so each one gets proper attention in the pan and comes out golden instead of pale and steamed.
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