Mediterranean Tuna Panini
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Ingredients
* 2 6-ounce cans chunk light tuna, drained
* 1 plum tomato, chopped
* 1/4 cup crumbled feta cheese
* 2 tablespoons chopped marinated artichoke hearts
* 2 tablespoons minced red onion
* 1 tablespoon chopped pitted kalamata olives
* 1 teaspoon capers, rinsed and chopped
* 1 teaspoon lemon juice
* Freshly ground pepper to taste
* 8 slices whole-wheat bread
* 2 teaspoons canola oil
Directions
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
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- Artichoke and Tuna Panini
- Turkey Reuben Sandwiches
- Salmon Scallopini with Almond Orzo
- Mediterranean Chicken Thighs
- Shrimp and Broccoli Stir-Fry
