Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit
- Level: Easy
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
- Yield: 4 servings
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- Level: Easy
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
- Yield: 4 servings
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.
