A tuna melt needs no improving, but for those looking to change up the diner classic at home, consider some adjustments. Chopped kimchi and soy sauce transform mellow tuna salad into far more exciting fare. (And when it comes to the fish itself, go for oil-packed tuna here; it‘s richer and silkier than water-packed.) Made open-faced and toasted under the broiler, multiple melts come together at once, so no one at the table has to wait for a sandwich. And while any bread will technically suffice, English muffins fit perfectly in hands—tuna melts are not a knife and fork situation. Serve with salad greens to round out the meal.
Fermented foods like kimchi pack a wallop when it comes to flavor, ideal for punching up weeknight dishes. Mother-in-Law’s, a widely accessible brand, offers a solid balance of heat and tang—and lasts in the fridge for months.
