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

• 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

1. Preheat broiler.
2. For tuna melts:
3. In a medium bowl, combine tuna, pesto, red peppers, mayonnaise, and Parmesan.
4. Mix well and season to taste with salt and black pepper.
5. Spoon tuna mixture onto bread slices and place on a foil-lined baking sheet.
6. Top the tuna with cheese.
7. Broil 2 minutes, until cheese melts.
8. For the salad:
9. In a small bowl, whisk together oil, vinegar and mustard and season to taste with salt and black pepper.
10. Arrange lettuce on a serving plate and top with grapefruit segments and walnuts.
11. Pour dressing over salad and serve.

tuna, basil pesto, red peppers, mayonnaise, parmesan, salt, bread, swiss cheese, olive oil, rice vinegar, mustard, ruby red grapefruit segments, candied walnuts

Taken from www.foodnetwork.com/recipes/tuna-pesto-melts-on-rye-with-romaine-salad-with-candied-walnuts-and-grapefruit-recipe.html (may not work)