Tuna-pesto melts on rye with cos salad with candied walnuts and grapefruit

  • Preparation Time5 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy

For the tuna melts

2 cooked tuna fillets, broken into 2.5cm pieces
60ml prepared basil pesto
2 tbsp roasted red peppers from a jar, 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 cos salad

3 tbsp olive oil
3 tbsp seasoned rice vinegar
2 tbsp Dijon mustard
Salt and freshly ground black pepper
120g to 180g chopped cos lettuce leaves
200g ruby red grapefruit segments
30g candied walnuts, pecans or peanuts
For the tuna melts:
1) Preheat the oven grill. In a medium bowl, combine the tuna, pesto, red peppers, mayonnaise and Parmesan. Mix well and season to taste with salt and black pepper.

2) Spoon tuna mixture onto the bread slices and place on a foil-lined baking tray. Top the tuna with slices of cheese. Grill for 2 minutes, until the cheese melts.

For the salad:
1) In a small bowl, whisk together the oil, vinegar and mustard and season to taste with salt and black pepper.

2) Arrange the lettuce on a serving plate and top with grapefruit segments and walnuts. Pour the dressing over the salad and serve.

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