Tuna-Pesto Melts On Rye With Romaine Salad With Candied Walnuts And Grapefruit Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups)

2 tablespoons jarred roasted red peppers, diced

3 tablespoons olive oil

1/3 cup candied walnuts, pecans or peanuts

1/4 cup prepared basil pesto

4 to 6 cups chopped Romaine lettuce leaves

4 thick slices rye bread

1 tablespoon grated Parmesan

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

3 tablespoons seasoned rice vinegar

8 slices Swiss cheese

2 to 3 tablespoons mayonnaise

1 cup ruby red grapefruit segments

You might also like

Rye Flakes Cookies
Have Cake Will Travel
100% Rye Sourdough Boule
Nourished Kitchen
Multigrain Waffles
101 Cookbooks
Buttery Rye Crepes
Bon Appetit
Sourdough Rye Crepes With Sorghum-Cinnamon Apples
Nourished Kitchen
Broad Beans, Pea & Artichoke W/ Goats Cheese
Veggie Num Num
Rye Waffles With Blackberry Compote
A Cozy Kitchen
Apricot, Almond And Strawberry Crumble
The Kitchn
Sourdough Rye Stuffing With Ham And Cheese
Food & Wine
Pork Chops With A Dijon-Rye Crust
Fine Cooking