Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit |
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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 4 |
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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:
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.
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