9 min
5 min
4 servings


For the tuna melts:
For the Romaine salad:


Preheat broiler. 

For tuna melts: 

In a medium bowl, combine tuna, pesto, red peppers, mayonnaise, and Parmesan. Mix well and season to taste with salt and black pepper. Spoon tuna mixture onto bread slices and place on a foil-lined baking sheet. Top the tuna with cheese. Broil 2 minutes, until cheese melts. 

For the salad: 

In a small bowl, whisk together oil, vinegar and mustard and season to taste with salt and black pepper. Arrange lettuce on a serving plate and top with grapefruit segments and walnuts. Pour dressing over salad and serve.


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Recipe courtesy of Food Network Kitchen

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