For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.
- 2 cans (6 ounces each) 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
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
336 calories; 6g total fat; 2g total saturated fat; 61mg cholesterol; 543mg sodium; 35g carbohydrates; 5g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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