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!
Mediterranean Tuna Panini
From EatingWell: July/August 2007
For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.