Italian Tuna, Oven-Roasted Tomato, and Arugula Panini |
|
 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
Recommended to make the tuna mixture ahead of time so the flavors can mingle. Ingredients:
8 ounces canned italian tuna in vegetable oil |
6 caperberries, stem removed, thinly sliced |
1 lemon, juice of |
1/4 teaspoon red chili pepper flakes |
2 tablespoons black olive pesto sauce (black olive pesto) |
4 ciabatta rolls |
1 cup oven roasted tomato (oven-roasted tomatoes) |
2 cups baby arugula, roughly chopped |
extra virgin olive oil |
Directions:
1. In a bowl, combine the tuna, caperberries, lemon juice, red chile flakes, and black olive pesto; use a fork to flake the tuna and thoroughly mix the ingredients; chill until ready to use.
2. Preheat a panini grill.
3. Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally.
4. Spread a thin layer or the tuna mixture over the bottom halves of the rolls.
5. Follow with the oven-roasted tomatoes, about 3 slices per sandwich.
6. Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper.
7. Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm.
|
|