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

Ingredients

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

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.