Mediterranean Tuna Panini
For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.
Ingredients
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2 6-ounce cans chunk light tuna, drained
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1 plum tomato, chopped
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1/4 cup crumbled feta cheese
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2 tablespoons chopped marinated artichoke hearts
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2 tablespoons minced red onion
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1 tablespoon chopped pitted kalamata olives
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1 teaspoon capers, rinsed and chopped
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1 teaspoon lemon juice
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Freshly ground pepper, to taste
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8 slices whole-wheat bread
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2 teaspoons canola oil
Directions
1.
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2.
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.
3.
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.
Nutrition information
Calories 336, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 61 mg, Sodium 543 mg, Carbohydrate 35 g, Fiber 5 g, Protein 34 g, Potassium 52 mg. Daily Values: Calcium 15%, Iron 15%. Exchanges: Starch 2,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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