Tuna-pesto melts on rye with romaine salad with candied walnuts and Grapefruit

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

For the tuna melts

2 cooked tuna fillets, broken into 2.5-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
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.

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