Spicy Tuna Melt Recipe

By now, it seems like almost the entire world has read, watched, or at least heard of Heated Rivalry. The spicy hockey romance — first a beloved novel in Rachel Reid’s Game Changers series and now a hit TV series — has dominated the cultural zeitgeist, and this sandwich is our turn to get in on the action.

Inspired by a fan-favorite food moment in the books, this tuna melt nods to an unexpectedly tender scene when Ilya Rozanov makes lunch for his romantic interest, Shane Hollander. A tuna melt takes everything great about classic tuna salad and adds sharp cheddar, toasting the sandwich in a skillet until the cheese melts and the bread turns crisp and golden.

The filling starts with oil-packed tuna for extra richness and deeper flavor. Jasmine Smith, a Food & Wine recipe tester, likes a jarred option like Tonnino for larger, meatier flakes, but oil-packed tuna from a can works well, too. Celery and red onion add crunch and freshness, while Dijon mustard and a splash of dill pickle brine bring tang, keeping the mayo-based mixture from tasting heavy. Jarred Calabrian chiles in oil add a fruity, lingering heat that plays perfectly with the richness of the cheese. The result is creamy and spicy, with just enough brightness to keep it feeling light.

While the tuna melt in the book (and on screen) is served open-face, this one is closed to better contain those larger tuna flakes and all that melting cheddar. A sturdier bread like a thick-cut sourdough is key to holding the layers of filling together. Everything comes together in 15 minutes, and the method is simple but specific: Build the sandwiches, butter the outsides, and toast over medium heat, pressing lightly so the cheese melts. Serve with pickle spears, just like Ilya does, for a snappy side. 

Oil-packed versus water-packed tuna

Water-packed tuna is packed in water (often with added salt). It typically has a milder, more mineral-forward flavor and a leaner texture than oil-packed tuna. Oil-packed tuna is normally packed in olive oil, including extra-virgin, or other vegetable oils like soybean. Because it’s packed in fat, oil-packed tuna tastes more flavorful straight from the can or jar. In a pinch, you can substitute water-packed tuna in this recipe, but the tuna meat will be less rich.

The best cheese for a tuna melt

For a tuna melt, it’s best to use a cheese with a low melting point, such as American or Monterey Jack, because it will melt quickly at relatively low temperatures. Sharp cheddar is also a classic choice and, while not technically low-melt, it still melts well. If using sharp cheddar, opt for shredding it yourself as it’ll melt faster and smoother than sliced cheddar or pre-shredded cheese, which often contains anticaking agents that can inhibit even melting. 

Notes from the Food & Wine Test Kitchen

• The sandwich may seem large when you spoon the filling onto the bread, but the cheese will melt and the tuna mixture will compress.
• Chop the pickles and stir them into the tuna salad for extra crunch and tang.
• Serve with kettle-cooked potato chips, a simple green salad, or tomato soup.

This recipe was developed by Jasmine Smith; the text was written by Andee Gosnell.