Mini Kimchi Tuna Melts

Yesterday was Sunday – an especially lazy Sunday – and we are watching golf in our pajamas…at 4pm (don’t judge). Dinner was still 2 hours away, and my egg burrito brunch burned off hours ago. I’m hungry. Donald is hungry (…maybe even hangry). And we are both being lazy. We’ve hit the classic Sunday snacktime blues.

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So what’s for snack? Some comfort food please, Monday was coming too soon. But nothing too time intensive — After brewing beer in the morning, I wasn’t really in the mood to spend more time in the kitchen.

So I whipped up these little bites¬† (per Donald’s request) – something simple to pull you through until dinner time.

Mini Kimchi Tuna Melts

12 oz White Canned Tuna (the big can)
3 T. Dijon Mustard
3 T. Mayo
1 T. Sriracha Mayo
2 tsp Frank’s Red Hot
1 tsp Black pepper
1/4 c. kimchi or pickles, finely chopped

Pepper jack cheese
Ritz Crackers

  1. Mix tuna with all ingredients except the crackers and cheese (duh).
  2. Lay a slice of cheese on top of each tunafied cracker.
  3. Broil on low for 3-4 minutes, or until cheese is melted.

The protein with keep you going for a few more hours, and the brininess of the mustard and kimchi in the tuna contrasts so well with the melty gooey cheese and buttery cracker.

Eat them right out of the oven! So simple and so good.



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