Tuna-Pesto Melts On Rye With Romaine Salad With Candied Walnuts And Grapefruit
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Basil Pesto (prepared)3 tbsps
Mayonnaise1 tbsp
Grated Parmesan1
Salt3 tbsps
Olive Oil3 tbsps
Seasoned Rice Vinegar2 tsps
Dijon MustardDirections:
1
Preheat broiler
2
For tuna melts: In a medium bowl, combine tuna, pesto, red peppers, mayonnaise, and Parmesan
3
Mix well and season to taste with salt and black pepper
4
Spoon tuna mixture onto bread slices and place on a foil-lined baking sheet
5
Top the tuna with cheese
6
Broil 2 minutes, until cheese melts
7
For the salad: In a small bowl, whisk together oil, vinegar and mustard and season to taste with salt and black pepper
8
Arrange lettuce on a serving plate and top with grapefruit segments and walnuts
9
Pour dressing over salad and serve