30 June 2010

Chipolte Tuna Melt

Kacey's Kitchen - Chipolte Tuna Melt 2

I never thought of myself to be a tuna melty type of gal. Something about warm tuna fish just didn't do it for me. That is, until I made my own version. This might look similar to my Chipolte Chicken Salad (aka All Time Favorite Chicken Salad) because it is. I totally ripped off my own recipe in order to bring you this one.

Your welcome.

This isn't your normal tuna salad sandwich. Crankin' up the heat, I've totally converted my opinions of warm tuna fish. If you like some smokey spice to mix up a classic, you won't be disappointment with this. If you don't like it hot...I'm not sure what to tell you then. At least try change it up a bit and toss in some celery, onions, tomatoes, etc. That's why we are all here right? To try something new?

No more plain old tuna & mayo sandwiches, okay?

Chipolte Tuna Melt
Printable Recipe
by Kacey's Kitchen

  • 2 whole english muffins
  • 1 can solid white tuna
  • 1 chipolte pepper with adobo sauce
  • 1 roma tomato
  • 1/2 stalk celery
  • 1/4 red onion
  • 1/2 tbsp real mayonnaise
  • 1/2 tbsp spicy brown mustard
  • salt and pepper to taste
  • 4 slices provolone cheese (pepperjack is another favorite that works great)
  1. Slice english muffins and toast lightly just to give all the nooks and crannies a head start crisping up.
  2. Drain and rinse tuna.
  3. Chop tomato, celery, onion, and chipolte pepper. Mix in with tuna. Add mayonnaise, mustard, salt and pepper.
  4. On baking sheet lined with tin foil, lay english muffins cranny side up, top each with tuna mixture and cover with one slice of cheese.
  5. Broil for about 2 minutes, until cheese is melted and bubbly.


  1. Mmmm...this looks so good!

    Found your blog randomly and am enjoying it! Lovely pictures and not one unappetizing recipe. :)