A food expert has shared the one ingredient you need to add to your tuna melt to take it to the next level – and it’s a game-changer
When you’re rushing around or it’s late and you need to whip up something quick, nothing beats a grilled sandwich. While a tuna melt might be a divisive pick, culinary experts at Good Food have discovered one special ingredient that can elevate it completely.
In a September TikTok clip, Good Food’s Beck Johnson shared the single ingredient she now includes in every tuna melt she makes. Beck explained: “I’ve never thought of adding this ingredient to tuna melts, but now that I have, I’m never going back.”
- What’s Beck’s game-changing addition? Gochujang. This fermented red chili paste combines gochugaru, glutinous rice, meju powder (fermented soybean powder), yeotgireum, and salt, and is a staple in Korean cooking.
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Spicy-sweet kick
Good Food captioned their post: “You need to try the secret ingredient in this tuna melt! If you’re heading back to uni soon, save @beckbitesback ‘s upgraded tuna melt recipe for a quick, cheap lunch or a late-night snack. The added gochujang gives it a spicy-sweet kick – you’ll never want a plain one again!”
Beck noted that incorporating some gochujang into a tuna melt delivers a “super spicy, sweet kick” that she never realized it was missing.
The Good Food clip has racked up more than 185,300 views, earning 3,106 likes and 43 comments. One food lover recommended: “I also add sliced tomato. It just completes the tuna melt.”
Verstegen UK chimed in: “Certified 10/10 meal right there.” Patrick exclaimed, “This looks godly,” while another chimed in, “Every now and then, I crave a tuna melt. It’s the perfect comfort food.” Another user concurred: “Right? ! Like, it’s just a whole vibe! Can’t wait to dig into one again.”
So, if you’re looking to elevate your next tuna melt, all you need is a dash of gochujang. Check out Good Food’s recipe below.
Ingredients
- Two x 150g tinned tuna, drained
- 50g mayonnaise
- One tsp gochujang
- 1 spring onion, finely sliced
- Four sourdough slices
- 60g cheddar, grated
- One tbsp butter
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Method
Pour the tuna into a bowl and blend in the mayonnaise, gochujang, and spring onion. Season as per your liking. You can either chill it for later or proceed with the recipe if you’re ready to serve.
Spread the tuna evenly over two slices of bread, sprinkle the grated cheese on top, and then cap the sandwiches with the remaining bread slices.
Melt the butter in a frying pan over medium-low heat. Fry the sandwich for two to three minutes until it turns golden, then flip and cook for another two to three minutes until it’s crisp and the cheese has melted. Slice in half to serve.
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