Mediterranean Tuna Panini Recipe

[BABY1]

Ingredients

• 12 ounce(s) fish, tuna, light, packed in water, drained
• 1 medium tomato(es), plum, chopped
• 1/4 cup(s) cheese, feta, crumbled
• 2 tablespoon artichoke hearts, marinated, chopped
• 2 tablespoon onion(s), red, minced
• 1 tablespoon olives, Kalamata, pitted, chopped
• 1 teaspoon capers, rinsed and chopped
• 1 teaspoon lemon juice
• pepper, black ground, to taste
• 8 slice(s) bread, 100% whole-wheat
• 2 teaspoon oil, canola

Preparation

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.

4. 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.

Nutritional Info (Per serving):Calories: 336, Saturated Fat: 2g, Sodium: 543mg, Dietary Fiber: 5g, Total Fat: 6g, Carbs: 35g, Cholesterol: 61mg, Protein: 34g