Name: Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H9M0.000S
Yield: 4 servings
Ingredients: 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; 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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Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit

For the tuna melts:

For the Romaine salad:

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