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

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  • Level: Easy
  • Total: 9 min
  • Prep: 5 min
  • Cook: 4 min
  • Yield: 4 servings
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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


  1. Preheat broiler. 
  2. For tuna melts: 
  3. 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. 
  4. For the salad: 
  5. 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.