Inspiration for tonight's dinner? Getting back to balance for goodness sake (especially necessary after last week's pancakes and milkshakes for dinner)! This week's meal brings balance, but certainly not boredom.
Oh, and both the salad and sandwich boast a cheese component. We here at Dinner Tonight HQ believe that cheese should be a) always present and b) often generous. And on top of it all, this meal comes together with zero stovetop time, and minimal broiler time, making it perfect for the steamy days ahead.
1 6-ounce can oil-packed tuna 1/4 red bell pepper 2 scallions 1 sprig fresh thyme Slices of soft, melty cheese like fresh asiago (as much as you like) 4 slices good bread, like ciabatta Creme fraiche Chives 1 Granny Smith apple 1 avocado 1/2 English cucumber 1/4 cup pistachios 1/4 cup green raisins 1/4-1/2 cup gorgonzola
(We know the list looks a little long, but everything on it should be easy to find at almost any grocery store.) We assume you have salt, pepper, garlic, lemons, mayo, olive oil, honey, vinegar, and red pepper flakes. If not, add them to the list!
1. This dinner is very, very simple, but it does involve a fair amount of chopping. In fact, chopping is basically all there is to do. Begin by mixing the chive dressing for the salad, because then you can put away the blender or food processor and be done with it, and it won't hurt the dressing to sit on the sidelines while you get everything else ready.
2. Chop everything for the sandwich and mix together the tuna salad. Toast the bread. Assemble the sandwiches and arrange on a baking sheet.
3. Chop everything for the chopped salad. Turn on the broiler, slide the tuna melts under it and toss the salad.
4. Pull those lovely, heaping, toasty, gooey sandwiches out and serve alongside a generous pile of green. Dive in!
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.