Mediterranean Tuna Panini

  • Serves: 4 servings
  • Prep Time: 25 minutes


Description

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

Ingredients

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

Cooking Instructions

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.


Nutritional Analysis
Per serving
Calories Per Serving
336
Total Fat
6 g
Saturated Fat
2 g
Monounsaturated Fat
3 g
Cholesterol
61 mg
Sodium
543 mg
Carbohydrates
35 g
Fiber
5 g
Sugar
3 g
Protein
34 g
Potassium
52 mg

Dietary Exchanges


2 starch, 3 very lean meat



© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.