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

Summer Tortellini Salad

Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.

Yield: Makes 4 servings

Summer Tortellini Salad

Photo: Ralph Anderson; Styling: Rose Nguyen

Ingredients: 

  • 1 (19-oz.) package frozen cheese tortellini
  • 2 cups chopped cooked chicken
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/4 cup diced red bell pepper
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon herbes de Provence*
  • 1/4 cup canola oil
  • Salt to taste
  • Garnish: fresh parsley sprigs

Preparation:

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

*1 tsp. dried Italian seasoning may be substituted.

Note: For testing purposes only, we used Rosetto Cheese Tortellini.
Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.
Shirley Wood, San Antonio, Texas, Southern Living
JULY 2007