Mediterranean Tuna Panini

Name: Mediterranean Tuna Panini
Total time: 25 min
Ingredients: 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

4 Ratings
4 Reviews

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

Carolyn Malcoun

Source: EatingWell Magazine, July/August 2007

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Recipe Summary

total:

25 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

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Step 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.
Step 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.

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

Serving Size:

2 bread slices and ½ cup tuna mixture

Per Serving:

275 calories; protein 17.7g; carbohydrates 34.2g; dietary fiber 4.4g; sugars 5g; fat 7.4g; saturated fat 1.7g; cholesterol 23.1mg; vitamin a iu 194.7IU; vitamin c 3.9mg; folate 8.4mcg; calcium 137.2mg; iron 3mg; magnesium 13.9mg; potassium 126mg; sodium 510mg; thiamin 0.2mg; added sugar 3g.

Exchanges:

2 starch, 2 lean meat, 1 fat

4 Ratings

5 star values: 2
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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libby.saperstein@gmail.com

03/06/2013

YummyI 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.

EatingWell Member

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.

Tatum

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

EatingWell User

08/20/2010

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!

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Mediterranean Tuna Panini

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (4)

All Reviews for Mediterranean Tuna Panini

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Mediterranean Tuna Panini

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (4)

All Reviews for Mediterranean Tuna Panini