Tuna-pesto melts on rye with romaine salad with candied walnuts and Grapefruit
4
5
4
Easy
- For the tuna melts
- 2 cooked tuna fillets, broken into 2.5-cm pieces
- 60g prepared basil pesto
- 2 tbsp jarred roasted red peppers, diced
- 2 to 3 tbsp mayonnaise
- 1 tbsp grated Parmesan
- Salt and freshly ground black pepper
- 4 thick slices rye bread
- 8 slices Swiss cheese
- For the Romaine salad
- 3 tbsp olive oil
- 3 tbsp seasoned rice vinegar
- 2 tsp Dijon mustard
- 400-600g chopped cos lettuce leaves
- 200g ruby red grapefruit segments
- 30g candied walnuts, pecans or peanuts
1) Preheat broiler.
2) 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.
3) 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.
2) 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.
3) 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.
Show More
Previous 
