1 can (5oz) Wild Planet Skipjack Wild Tuna, undrained
- 1 Tbsp sriracha mayonnaise
4 Tbsp kimchi, chopped
- 4 slices sourdough bread
- 2 slices Muenster cheese
- 2 Tbsp olive oil
Place tuna and natural juices from the can into medium bowl. Flake with a fork and incorporate natural juices back into the tuna.
Add sriracha mayonnaise and 1 tablespoon of kimchi.
Mix until well combined.
Spread 1/2 tuna mixture onto one slice of bread.
Top with 1 tablespoon kimchi.
Add 1 slice of cheese and the second bread slice.
Repeat with remaining ingredients to make second sandwich.
In a large skillet, heat olive oil over medium heat. Place sandwiches in skillet and cook until the cheese is melted, about 4 minutes per side.