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

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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