Korean Inspired Tuna Melt

This Korean-inspired tuna melt is one of those recipes that I love making when I don’t feel like cooking but want something delicious. Spicy pepper tuna mixed with kimchi and kewpie mayo, layered with melty cheddar, and grilled between sourdough brushed with garlic butter — it’s bold, savory, and so so flavorful. If you think tuna melts are boring, this one will change your mind fast.

I became obsessed with this tuna while traveling in South Korea. It’s so flavorful on its own that I was constantly eating it with rice and a crispy fried egg, and it quickly became one of those pantry staples I couldn’t stop reaching for. Knowing my love for tuna melts, the idea popped into my head to turn it into a sandwich — and this version just made sense.

Let’s Start with the Tuna Filling

The filling comes together quickly and lets the tuna shine without overcomplicating things. This is where the flavor really builds.

Add the tuna to a bowl, draining it if there’s too much liquid so the sandwich doesn’t get soggy. I like using Dongwon tuna here — it’s incredibly flavorful straight out of the can and easy to find at H Mart, where it’s usually sold individually or in packs of four. The double hot pepper flavor sounds intense, but it’s honestly not spicy at all, just really well-seasoned.

Mix in the sesame oil, kewpie mayo, finely chopped kimchi, and green onions until everything is evenly combined.

A few tips that help:

• Finely chopping the kimchi helps it blend into the filling instead of overpowering it
• Kewpie mayo adds richness and a subtle sweetness you don’t get from regular mayo
• If you want extra heat, chili flakes or a squeeze of sriracha work great

Garlic Butter Makes the Difference

This garlic butter is what gives the sandwich that golden, crisp finish and adds flavor to every bite.

Mix together melted unsalted butter, minced garlic, chopped parsley, parmesan, black pepper, and a sprinkle of salt. Brush it generously onto the bread — this is what helps the sourdough crisp evenly in the pan.

Tip: Keep the heat at medium so the garlic doesn’t burn before the bread turns golden.

Assembly Order Matters

Layering makes a big difference with this sandwich, especially when it comes to melting and texture.

Brush one side of each sourdough slice with garlic butter, then flip so the buttered side faces down. Sprinkle cheddar cheese directly onto the bread first, spread the tuna mixture evenly on top, add another layer of cheddar, and finish with the top slice of bread, buttered side facing up.

That cheese-on-both-sides move helps everything melt evenly and keeps the filling in place.

Cooking the Tuna Melt

Heat a skillet over medium heat and add the sandwiches. Cook for about 3 to 4 minutes per side until the bread is golden brown.

Cover the pan loosely with a lid for part of the cooking time to help the cheese melt without over-browning the bread. Press gently with a spatula, but don’t flatten the sandwich completely.

Once both sides are golden and the cheese is melted, remove from the pan and let the sandwiches rest for about a minute before slicing.

Easy Variations to Try

This recipe is great as written, but it’s easy to switch things up:

• Add chili flakes or sriracha for more heat
• Swap cheddar for mozzarella or Monterey Jack for extra melt
• Use a panini press or air fry at 375°F for 5–7 minutes, flipping halfway

This is the kind of sandwich that comes together fast but feels thoughtful — bold flavors, crispy bread, and a filling that’s anything but boring.

Craving More Tuna? Try These Recipes Out!

• Jalapeno Cheddar Tuna Melt
• Joe & the Juice Tunacado Copycat
• Tuna Melt Hashbrowns
• Libyan Tuna Sandwich
• Tuna Melt Crunchwrap Supreme

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.