Recipe | #AIM Tuna Melt with Quick Pickled Jalapenos

Happy Monday to all! There is something simply fantastic about getting lots of sleep over the weekend, and feeling refreshed and recharged on Monday. I was asleep, on the couch, at 7pm (!) on Saturday, and 9:30pm last night. Can you tell my body needed it?? I think so. Even better though, we got everything done – all errands complete, some quality time with my sister, and my guy – it was the ideal weekend. I just hope I can keep this up and listen to my body every time it is screaming for a rest.

But first! My A.I.M version of a Tuna Melt with our Quick Pickled Jalapenos <– which is really the highlight of this post!

#AIM Tuna Melt with Quick Pickled Jalapenos


  • 4 slices rye/pumpernickel bread, toasted then rubbed with 1/2 clove garlic
  • 2 cans flaked albacore tuna, in water – drained
  • 1 Tbsp Dijon mustard
  • 1/2 cup Hellman’s mayo
  • 1 – 2 Tbsp jalapeno pickling liquid – see below
  • 1 – 2 Tbsp dill pickle pickling liquid 
  • 1 tsp coarse salt
  • 1 tsp freshly cracked black pepper
  • 1 cup grated cheese (cheddar and skim milk mozzarella, here), but any blend will do
  • 2 – 3 Jalapenos, sliced into rings
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water


Set oven to broil on high. 

In a small saucepan with a heavy bottom. Heat rice wine vinegar, sugar, and water on medium high heat. Cook until the sugar is dissolved, approx. 5 minutes. Place sliced jalapenos in a non-reactive container, ie. Mason jar, and pour pickling liquid over to the top. Let sit while preparing the rest of the meal, or approx. 10 – 15 minutes. If you do not finish them in one sitting, you can easily top with a lid and place in the fridge for future meals. We finished this batch over the weekend, Thurs – Sun. 

In a mixing bowl, combine flaked tuna, Dijon, mayo, and pickling liquids. Taste and season with salt and pepper. 

Evenly distribute the tuna mixture on top of toasted bread slices. Top with cheese. Place on a parchment lined baking sheet, and put in the oven for 2 – 5 minutes. I put the oven light on, and literally sit in front of the oven. Let the cheese melt, and become bubbly. Remove from oven and serve immediately with a side of Quick Pickled Jalapenos*. 

*If you aren’t feeling the spicy aspect of the jalapenos, then substitute the jalapenos for red onions, and pickle the exact same way. The pickled bite is a welcome addition to cut the rich tuna melt. 

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