Prep: 10 Mins Cook: 5 Mins

Capers, jalapeños and Cheddar cheese enrich the delicate, flaked tuna spread upon moist sourdough bread. Broiled, baked or eaten unheated these seaside sandwiches are treasures from the deep!

Spicy Tuna Melts


  • 2 cans (6 oz.) tuna, drained
  • 1/3 cup mayonnaise
  • 2 tbls. ORTEGA Diced Jalapeños
  • 10 slices sourdough bread
  • 10 slices cheddar cheese
  • 2 tbls. butter or margarine, melted


PREHEAT broiler.

COMBINE tuna, mayonnaise, capers and jalapeños in medium bowl; mix well. Spread tuna mixture evenly over 5 slices of bread. Top each with two slices cheese. Top with remaining bread slices. Brush both sides of sandwich with butter. Place on baking sheet.

BROIL on each side until golden brown.
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