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Mediterranean Tuna Panini

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.
2 6-ounce cans  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
Mediterranean Tuna Panini Recipe at
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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 336
Fat. Total: 6g
Protein: 34g
Carbohydrates, Total: 35g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 61mg
Sodium: 543mg
% Cal. from Fat: 16%
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