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;

Reviews (6)

Read More Reviews
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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