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

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Nutrition per serving    (USDA % daily values)
CAL
1934
FAT
291%
CHOL
305%
SOD
40%

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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

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