Mediterranean Tuna Panini
For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.Yield: 4 servings
Active Time: 25
Total Time: 25
- 2 6-ounce cans chunk light tuna, drained (see Note)
- 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
- 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.
Tips & Notes
- Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
Nutrition Per Serving
|fat||6 g (2 g sat, 3 g mono)|
Nutrition Bonus Fiber (20% daily value), Calcium & Iron (15% dv), omega-3s.
Carbohydrate Serving 2
Exchanges 2 starch, 3 very lean meat
From EatingWell July/August 2007