Martha Stewart’s Open-Face Tuna Melt

Yield: 2 Servings

Ingredients:

  • 1 (5-ounce) tin tuna, drained
  • Kosher salt and freshly ground pepper
  • Provolone cheese slices
  • 1 teaspoon Dijon mustard
  • 2 slices sandwich bread, lightly toasted
  • Dill pickle slices
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely grated Parmesan

 

Directions:

  1. Evenly divide tuna between bread; season with salt and pepper. Top with a few slices of dill pickle and a slice or two of provolone.
  2. Stir together mayonnaise, Dijon, and Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo puffs slightly and browns in places, 1 to 2 minutes.

 

 

 

Source: Martha Stewart Living, July/August 2017

Slow-Cooked Coffee Pot Roast Recipe

Recipe by Taste of Home.com©

 

Yield: 12 Servings

 

Ingredients: 

  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
  • 1 cup brewed coffee
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • 6 tablespoons cold water

 

Directions:

  1. Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours.
  2. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

 

 

 

Nutrition Facts

4 ounces cooked beef: 248 calories, 13g fat (5g saturated fat), 86mg cholesterol, 362mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein.

Originally published as Slow-Cooked Coffee Pot Roast in Country Woman November/December 2001