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Mediterranean Tuna Panini

  • 25 m
  • 25 m
Carolyn Malcoun
“For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.”


    • 2 6-ounce cans chunk light tuna, drained (see Note)
    • 1 plum tomato, chopped
    • ¼ 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
    • 2 teaspoons canola oil
    • 8 slices whole-wheat bread


  • 1 Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
  • 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. Divide the tuna mixture among 4 slices of bread (about ½ cup each). Top with the remaining bread.
  • 3 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019