These mini naan jalapeno cheddar tuna melts are a fun take on a traditional tuna melt, made on mini naan bread and topped with cheddar and jalapeno slices. They are baked and then broiled for a minute or two at the end just to get some great color on the cheese.
I really loved these made on mini naan as they make a nice sturdy base for the tuna that doesn’t get soggy. You could also easily make this recipe on bread if you prefer. The tuna here is seasoned with some mayo, scallions, parsley, dijon mustard, garlic and onion powder, smoked paprika and salt and pepper. The tuna mix itself has a ton of flavor, which helps boost the taste of the dish overall and the cheddar and jalapeno just add even more.
These are really quick and easy to make. They take about 15-20 minutes total time. I’m planning to eat some of the leftovers for lunch today. Yum!
Mini Naan Jalapeno Cheddar Tuna Melts
Ingredients
- 2 6oz cans albacore tuna in water drained
- 1/3 cup mayo
- 4 scallions sliced
- 1/4 cup chopped parsley
- salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 2 tsp dijon mustard more to taste
- 1 cup shredded cheddar cheese
- 1 jalapeno sliced
- 4 mini naan breads or slices of bread
Instructions
- Preheat the oven to 400 and line a baking sheet with parchment. Mix the tuna, mayo, scallions, parsley, mustard, onion powder, garlic powder, smoked paprika, and salt and pepper to taste. Spoon over the 4 pieces of naan.
- Top with 1/4 of the cheese for each one and then sliced jalapenos. Bake for 10 minutes, and then switch to broil and broil the top until the cheese is melty and brown. Serve hot.
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