For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta. Source: EatingWell Magazine, July/August 2007

Carolyn Malcoun
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Ingredients

Directions

  • 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

275 calories; 7.4 g total fat; 1.7 g saturated fat; 23 mg cholesterol; 510 mg sodium. 126 mg potassium; 34.2 g carbohydrates; 4.4 g fiber; 5 g sugar; 17.7 g protein; 195 IU vitamin a iu; 4 mg vitamin c; 8 mcg folate; 137 mg calcium; 3 mg iron; 14 mg magnesium; 3 g added sugar;

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