pat's Recipe

Mediterranean Tuna Panini

Category: SANDWICHES

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

Preparation
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove to create a homemade panini press.

2. 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.

3. Divide tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.

4. 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 both panini, then weigh it down with the cans. Cook until panini are golden on one side, about 2 minutes.

5. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until second side is golden, 1-3 minutes more. Repeat with another 1 teaspoon oil and remaining panini.

Serves 4.