Hatch Chile Tuna Melt

🌶️ Hatch Chile 🌶️
🐟 🥪 Tuna Melt 🐟 🥪

Every August, big displays of fresh Hatch chiles begin taking over the produce departments at my local Las Vegas supermarkets—a sure sign that Hatch chile season is in full swing. I bring mine home and roast them over the flame on my backyard grill until the skins are blistered and smoky, then peel and chop them for recipes throughout the season. One of my favorite ways to use them is in this Hatch Chile Tuna Melt.

Hatch New Mexico Green Chile

Instead of mixing the chopped Hatch chiles into the tuna salad, I layer them between the tuna and the cheese so their flavor stands on its own. As the American cheese melts, it envelops the roasted chiles, creating a creamy, smoky layer that transforms an everyday sandwich into something memorable. Crisp, buttery grilled sourdough provides the perfect contrast to the cool tuna salad, made simply with Duke’s mayonnaise, crunchy celery, diced red onion, salt, and freshly ground black pepper.

Served with a few tangy pepperoncini on the side, this sandwich captures the best flavors of late summer. The bright acidity of the peppers cuts through the richness of the tuna and melted cheese. If you’ve been waiting for the perfect way to celebrate Hatch chile season, this golden, crispy tuna melt is a delicious place to start.

Hatch Chile Tuna Melt Recipe

Fresh Hatch Chiles

Rinse the chiles under cold running water and pat dry with kitchen towels.

Grill over high heat, turning frequently, until the skins are blistered and blackened on all sides. Transfer to a sheet pan or bowl and cover with a clean kitchen towel for 10 to 15 minutes to steam.

When cool enough to handle, peel away the blackened skins. Remove the stems, seeds, and membranes, then chop the flesh into medium-sized pieces.

How to Grill Hatch Chiles

Tuna Salad

Good-quality canned albacore tuna in water, drained
Red onion, finely diced
Celery, finely diced
Duke’s mayonnaise
Sea salt
Freshly ground black pepper

Place the tuna in a bowl and flake with a fork. Fold in the onion and celery. Add enough mayonnaise to bind the mixture without making it overly wet. Season with salt and pepper to taste.

Hatch Chile Tuna Melt

Sliced sourdough bread
Butter, softened
Tuna salad
Chopped Hatch chiles
American cheese

Spread softened butter on one side of each slice of bread.

Place one slice, butter-side down, in a skillet. Spread the tuna salad evenly over the bread. Top with a layer of the chopped Hatch chiles, then arrange one or two slices of American cheese over the chiles and tuna, to completely cover from end to end. Place the second slice of bread on top, butter-side up. Turn heat to medium.

Cook until the bottom is crisp and golden brown and the cheese begins to melt, about 3 to 4 minutes. Carefully flip and cook until the second side is golden brown and the cheese is fully melted.

Cut the sandwich in half and serve immediately with pepperoncini on the side.

Notes

I recommend mild or medium Hatch chiles for this sandwich. Their smoky, earthy flavor complements the tuna and creamy American cheese without overwhelming them. Hot or extra-hot Hatch chiles can dominate the sandwich, masking the flavor of the tuna rather than enhancing it.

I also recommend Sargento Natural American Cheese. It is made with just 5 ingredients: Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color) and has a superior taste and texture.