Tangy Kimchi Tuna Melts

1. 1In a medium bowl, use a fork to break up the drained tuna into fine pieces.
2. 2Mix in the chopped kimchi, kimchi brine, mayonnaise, soya sauce, about 4 sliced spring onions, and half of the grated cheddar. Season with salt and pepper to taste.
3. 3Adjust the flavour with more kimchi brine if desired.
4. 4Heat the grill before you begin.
5. 5Set the split English muffins cut side up on a baking sheet and grill until golden, about 2 minutes.
6. 6Remove from the oven while keeping the grill on.
7. 7Top each muffin half with about 80 ml of the tuna salad and sprinkle the remaining cheddar on top.
8. 8grill until the cheese is melted, about 2 minutes.
9. 9To finish, serve the tuna melts on a platter, garnished with the remaining sliced spring onions and additional pepper.
10. 

    10Baked open-faced toasts with cheese and green onion

Ingredients

• 2 cans (140 g each) oil-packed tuna, drained
• 180 ml finely chopped Napa cabbage kimchi, plus 15 ml (or more) brine
• 120 ml mayonnaise (preferably Kewpie)
• 10 ml low-sodium soya sauce
• 5 spring onions, thinly sliced, divided
• 225 g sharp yellow or white cheddar, coarsely grated, divided
• Kosher salt, freshly ground pepper
• 4 English muffins, split