Mediterranean Tuna Panini

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

Carolyn Malcoun

Used by permission. (c) Eating Well, Inc.

Mediterranean Tuna Panini

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    2 6-ounce cans chunk light tuna, drained 1 teaspoon capers, rinsed and chopped
    1 plum tomato, chopped 1 teaspoon lemon juice
    1/4 cup crumbled feta cheese Freshly ground pepper, to taste
    2 tablespoons chopped marinated artichoke hearts 8 slices whole-wheat bread
    2 tablespoons minced red onion 2 teaspoons canola oil
    1 tablespoon chopped pitted kalamata olives


    Prep: 25 min Total: 30 min (Quick)
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    • 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.

    nutritional information

    5 g
    6 g
    Saturated Fat:
    2 g
    35 g
    34 g
    543 mg
    Monounsaturated Fat:
    3 g
    2 starch, 3 very lean meat
    61 g
    Carbohydrate Servings:
    52 mg
    Nutrition Bonus:
    Fiber (20% daily value), Calcium & Iron (15% dv), omega-3s.
    Added Sugars:
    3 g
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