2 tablespoons chopped pitted kalamata olives (8 to 10 olives)
2 teaspoons capers, rinsed and choppe
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper, to taste
2 teaspoons extra-virgin olive oil
8 slices whole-wheat or white bread
Instructions
Set four 15-ounce cans of any food and a medium
skillet by the stove.
Place the tuna in a medium bowl and flake with
a fork. Add the feta, artichokes, onion,
olives, capers, lemon juice and pepper; stir to
combine. Divide the tuna mixture among 4 slices
of bread (a generous 1/2 to 3/4 cup on each).
Top with the remaining bread.
In a large nonstick skillet over medium heat,
heat 1 teaspoon of oil until just shimmering.
Place 2 panini in the pan. Place the medium
skillet on top of the panini, then add the cans
to that skillet to weigh it down.
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, about
2 minutes more.
Repeat with another 1 teaspoon oil and the
remaining panini. Serve immediatly.
Originally Submitted
5/11/2020
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