Mediterranean Tuna Panini
- 1 can tuna, drained
- 1/2 plum tomato, chopped
- 2 TB crumbled feta cheese
- 1 TB chopped marinated artichoke hearts
- 1 TB minced red onion
- 1/2 TB chopped pitted kalamata olives (I had regular black olives open so used those)
- 1/2 tsp capers, rinsed and chopped
- 1/2 tsp lemon juice
- freshly ground pepper to taste
- 4 sliced whole grain bread
- 1 tsp canola oil
- Have panini press ready, or a medium skillet and 2 heavy cans ready by 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 continue. Divide the tuna mixture among 2 slices of bread (about 1/2 cup each). Top with remaining bread.
- Heat 1 tsp canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the other skillet on top of the panini then weigh it down with the cans. Cook until golden on one side, about 2 minutes. Reduce heat to medium low, flip the panini, replace the top skillet and cans, and cook until second side is golden, 1-3 min.
per serving: 336 calories, 6g fat, 61mg cholesterol, 35g carbs, 34g protein, 5g fiber, 543 mg Sodium, 52 mg Potassium
A couple notes about tuna -
- my favorite canned tuna is Costco's Kirkland brand, white albacore. It is consistently high quality tuna. There was an interesting article in Costco's magazine about it a couple years ago - take a look at it if you're interested.
- with that being said - chunk light tuna has less mercury than canned white albacore tuna.