Ingredients

1 cup chopped pickled jalapeño chiles

2/3 cup mayonnaise

1 1/2 tablespoons finely chopped chipotle chiles in adobo sauce

Three 6-ounce cans tuna packed in olive oil, drained

4 large slices peasant-style bread, toasted

1 cup shredded pepper jack cheese (4 ounces)

Preparation

  1. Preheat the oven to 400°. In a medium bowl, stir together 3/4 cup jalapeños, the mayonnaise and chipotle chiles. Stir in the tuna.
  2. Divide the tuna mixture among the toast, cover with the cheese and sprinkle with the remaining 1/4 cup chopped jalapeños. Bake until the cheese melts, 8 to 10 minutes.