Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit

Total Time:
9 min
Prep:
5 min
Cook:
4 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the tuna melts:
  • 2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups)
  • 1/4 cup prepared basil pesto
  • 2 tablespoons jarred roasted red peppers, diced
  • 2 to 3 tablespoons mayonnaise
  • 1 tablespoon grated Parmesan
  • Salt and freshly ground black pepper
  • 4 thick slices rye bread
  • 8 slices Swiss cheese
  • For the Romaine salad:
  • 3 tablespoons olive oil
  • 3 tablespoons seasoned rice vinegar
  • 2 teaspoons Dijon mustard
  • 4 to 6 cups chopped Romaine lettuce leaves
  • 1 cup ruby red grapefruit segments
  • 1/3 cup candied walnuts, pecans or peanuts
Directions

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 Rachael Ray