Tuna-pesto melts on rye with cos salad with candied walnuts and grapefruit Recipe | Food Network UK
This mouth-watering recipe is ready in just 9 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Oven
- Mixing bowl
- Spoon
- Baking sheet
- Aluminum foil
- Whisk
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 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
- freshly ground black pepper
- 4 thick slices rye bread
- 8 slices Swiss cheese
- 3 tbsp olive oil
- 3 tbsp seasoned rice vinegar
- 2 tbsp Dijon mustard
- 120g to 180g chopped cos lettuce leaves
- 200g ruby red grapefruit segments
- 30g candied walnuts, pecans or peanuts
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