Red Thai Curry Tuna Melt
Red Thai Curry Tuna Melt
Ingredients
For the Tuna Salad
- 3 tablespoons coconut yogurt
- 1 teaspoon red Thai curry paste, heaped
- 1/2 lime, juiced
- 1 teaspoon maple syrup, drizzle
- 2 teaspoons toasted sesame oil
- 1 can tuna, drained
- 1/4 cup fresh cilantro, finely chopped
- 1 red chili, finely chopped
- 2 spring onions, finely chopped
- 1 pinch salt, or 2 teaspoons fish sauce
For Assembly and Frying
- 1/2 cup cheddar cheese, grated
- 4 slices bread
- 1 tablespoon oil or butter, as needed for frying
Instructions
- 1
In a medium mixing bowl, combine the coconut yogurt and red Thai curry paste. Stir thoroughly with a spoon until a smooth, orange-colored paste is formed.
⏱️ 2 min
- 2
Add the drained tuna, finely chopped spring onions, finely chopped red chili, and finely chopped fresh cilantro to the bowl. Stir all ingredients together until the tuna, vegetables, and herbs are well coated with the curry paste mixture.
⏱️ 3 min
- 3
Squeeze the juice of half a lime into the tuna mixture. Add a pinch of salt (or 2 teaspoons of fish sauce, if using), a drizzle of maple syrup, and a drizzle of toasted sesame oil. Stir again to thoroughly combine all the new seasonings.
⏱️ 3 min
- 4
Lay out the 4 slices of bread. Evenly spoon the prepared tuna mixture onto two of the bread slices.
⏱️ 2 min
- 5
Top the tuna mixture on each slice with a generous handful of grated cheddar cheese. Close the sandwiches with the remaining two slices of bread.
⏱️ 2 min
- 6
Heat a large pan over low heat. Add oil or butter for frying, ensuring the pan is lightly coated.
⏱️ 1 min
- 7
Carefully place the assembled sandwiches into the heated pan. Fry for approximately 2 minutes per side, or until the bread is golden brown and the cheese has melted and is gooey.
⏱️ 4 min
- 8
Remove the cooked sandwiches from the pan. Place them on a cutting board and slice each sandwich in half diagonally. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Thai Curry Tuna Melt
For the Tuna Salad
- 3 tablespoons coconut yogurt
- 1 teaspoon red Thai curry paste, heaped
- 1/2 lime, juiced
- 1 teaspoon maple syrup, drizzle
- 2 teaspoons toasted sesame oil
- 1 can tuna, drained
- 1/4 cup fresh cilantro, finely chopped
- 1 red chili, finely chopped
- 2 spring onions, finely chopped
- 1 pinch salt, or 2 teaspoons fish sauce
For Assembly and Frying
- 1/2 cup cheddar cheese, grated
- 4 slices bread
- 1 tablespoon oil or butter, as needed for frying
Instructions
- 1
In a medium mixing bowl, combine the coconut yogurt and red Thai curry paste. Stir thoroughly with a spoon until a smooth, orange-colored paste is formed.
⏱️ 2 min - 2
Add the drained tuna, finely chopped spring onions, finely chopped red chili, and finely chopped fresh cilantro to the bowl. Stir all ingredients together until the tuna, vegetables, and herbs are well coated with the curry paste mixture.
⏱️ 3 min - 3
Squeeze the juice of half a lime into the tuna mixture. Add a pinch of salt (or 2 teaspoons of fish sauce, if using), a drizzle of maple syrup, and a drizzle of toasted sesame oil. Stir again to thoroughly combine all the new seasonings.
⏱️ 3 min - 4
Lay out the 4 slices of bread. Evenly spoon the prepared tuna mixture onto two of the bread slices.
⏱️ 2 min - 5
Top the tuna mixture on each slice with a generous handful of grated cheddar cheese. Close the sandwiches with the remaining two slices of bread.
⏱️ 2 min - 6
Heat a large pan over low heat. Add oil or butter for frying, ensuring the pan is lightly coated.
⏱️ 1 min - 7
Carefully place the assembled sandwiches into the heated pan. Fry for approximately 2 minutes per side, or until the bread is golden brown and the cheese has melted and is gooey.
⏱️ 4 min - 8
Remove the cooked sandwiches from the pan. Place them on a cutting board and slice each sandwich in half diagonally. Serve immediately and enjoy!
⏱️ 2 min