Nutrition

Ingredients

• 2 5-oz. cans oil-packed tuna, drained
• ¾ cup finely chopped Napa cabbage kimchi, plus 1 Tbsp. (or more) brine
• ½ cup mayonnaise (preferably Kewpie)
• 2 tsp. low-sodium soy sauce
• 5 scallions, thinly sliced, divided
• 8 oz. sharp yellow or white cheddar, coarsely grated (about 1½ cups), divided
• Kosher salt, freshly ground pepper
• 4 English muffins, split

Instructions

1. 1 Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in ¾ cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, ½ cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and ½ cup sharp yellow or white cheddar, coarsely grated; season with kosher salt and freshly ground pepper. Taste tuna salad and add more brine if needed.
2. 2 Heat broiler. Arrange 4 English muffins, split, cut side up, on a baking sheet; broil just until golden, about 2 minutes. Remove from oven; leave broiler on.
3. 3 Mound about ⅓ cup tuna salad on top of each English muffin half and scatter remaining 1 cup sharp yellow or white cheddar, coarsely grated, over (about 2 Tbsp. per muffin). Broil until cheese is melted, about 2 minutes.
4. 4 Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.

Original Source

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