Mediterranean Tuna Panini | Sister To Sister: The Women's Heart Health Foundation www.sistertosister.org
Mediterranean Tuna Panini Recipe Courtesy Of: Sister to Sister: The Women’s Heart Health Foundation
For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.
Total Time: 25 minutes
Prep Time: 25 minutes
Yield: 4 servings
Nutrition Facts Per Serving:
35 grams carbohydrate
34 grams protein
6 grams total fat
2 grams saturated fat
61 mg cholesterol
543 mg sodium
12 ounces canned 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.
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Recipe Author: EatingWell Test Kitchen, Carolyn Malcoun
Photographer: Burris, Ken
Main Ingredients: Seafood
Recipe Provider: EatingWell.com
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