Mediterranean Tuna Panini

Mediterranean Tuna Panini

6 Reviews
From: EatingWell Magazine, July/August 2007

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

Ingredients 4 servings

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  • 2 6-ounce cans chunk light tuna, drained (see Note)
  • 1 plum tomato, chopped
  • 1/4 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

Preparation

  • Active

  • Ready In

  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 1/2 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.

Nutrition information

  • Serving size: 2 bread slices and ½ cup tuna mixture
  • Per serving: 275 calories; 7 g fat(2 g sat); 4 g fiber; 34 g carbohydrates; 18 g protein; 8 mcg folate; 23 mg cholesterol; 5 g sugars; 3 g added sugars; 195 IU vitamin A; 4 mg vitamin C; 137 mg calcium; 3 mg iron; 510 mg sodium; 126 mg potassium
  • Nutrition Bonus: Iron (16% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 2 lean meat, 1 fat

Reviews 6

March 06, 2013
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By: libby.saperstein
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.
August 25, 2012
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By: EatingWell User
A terrible recipe Would not waste my time and money making this Cons: Capers and salty olives, nuts I'd say!
August 20, 2012
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By: Tatum
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
August 24, 2010
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By: EatingWell User
It sounds delicious but the sodium content is through the roof!
August 20, 2010
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By: EatingWell User
Too salty.
August 20, 2010
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By: EatingWell User
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!