Dinner Tonight: Tuna Melt + Chopped Salad

July  2, 2012

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. 

The Menu 

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Shades of Green Chopped Salad by fortheloveofyum

Provencal Tuna Melt by boulangere

The Grocery List (for 2)

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
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! 

The Plan 

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! 


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Miranda Rake

Written by: Miranda Rake

I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.

1 Comment

boulangere July 2, 2012
Thank you for featuring my sandwich (James Ransom's photo is so beautiful, I almost don't recognize it) along with that gorgeous salad!