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

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

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  • 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.

Tips

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

274.8 calories; protein 17.7g 35% DV; carbohydrates 34.2g 11% DV; exchange other carbs 2.5; dietary fiber 4.4g 18% DV; sugars 5g; fat 7.4g 12% DV; saturated fat 1.7g 9% DV; cholesterol 23.1mg 8% DV; vitamin a iu 194.7IU 4% DV; vitamin c 3.9mg 7% DV; folate 8.4mcg 2% DV; calcium 137.2mg 14% DV; iron 3mg 17% DV; magnesium 13.9mg 5% DV; potassium 126mg 4% DV; sodium 510mg 20% DV; thiamin 0.2mg 16% DV; added sugar 3g.

Reviews (6)

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6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/06/2013
Yummy I didn't have all the ingredients so I had to use spanish olives and some shredded parmesan and onion with the tuna lemon juice and pepper. I have a panini press so I didn't need the canola oil. Very very satisfying sandwich. Read More
Rating: 1 stars
08/25/2012
A terrible recipe Would not waste my time and money making this Cons: Capers and salty olives nuts I'd say! Read More
Rating: 5 stars
08/20/2012
Scrumptious My children who are 12 11 2 loved it and likened it to a burger from whataburger....... All I have to say is YUMMY:) Pros: Simple Cons: None very appealing Read More
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Rating: 5 stars
10/30/2011
Too salty. Read More
Rating: 5 stars
10/30/2011
Very tasty indeed but WAY TOO MUCH sodium in this recipe for those that are concerned about salt intake. I suggest using only one batch of the olives rinsing them - along with the tuna. This will help a bit but there are other alternatives to this recipe; without using so much of the sodium-packed ingredients! Read More
Rating: 5 stars
10/30/2011
It sounds delicious but the sodium content is through the roof! Read More
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