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May 23, 2010

Mediterranean Tuna Panini


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


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.