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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


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

  • 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.


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

2 bread slices and ½ cup tuna mixture
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.

2 starch, 2 lean meat, 1 fat