Main dish, combination meal

Mediterranean Tuna Panini

Mediterranean Tuna Panini
Prep Time
25
Cook Time
0
Total Time
25

Overview

For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

Nutritional Information

4 Servings
2 bread slices and ½ cup tuna mixture
Calories336
Carbohydrates35g
Fat6g
Saturated Fat2g
Mono Fat3g
Protein34g
Cholesterol61mg
Dietary Fiber5g
Potassium52mg
Sodium543mg

Ingredients

2 6-ounce cans chunk light tuna , drained
1 plum tomato , chopped
¼ 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

Instructions

  • 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.