Italian Tuna Panini Recipes

TUNA AND ARTICHOKE PANINI

Tuna and Artichoke Panini image

Provided by Giada De Laurentiis

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (16-ounce) ciabatta bread, halved horizontally
1 tomato, diced

Steps:

Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

TUNA PANINI MELT

Tuna Panini Melt image

A new twist on an old standby.

Provided by Michele McCormick

Categories Seafood Fish Tuna

Time 13m

Yield 2

Number Of Ingredients 7

Ingredients

1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon chopped onion
1 dill pickle, chopped
4 slices sourdough bread
2 slices American cheese

Steps:

Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl.
Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread.
Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 30.7 g, Cholesterol 48.2 mg, Fat 15.8 g, Fiber 1.3 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 864.8 mg, Sugar 2.9 g

ITALIAN-STYLE TUNA SANDWICH

Italian-Style Tuna Sandwich image

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Provided by David Tanis

Categories dinner, lunch, quick, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup Italian parsley leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
1/4 cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper
1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional

Steps:

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams

ITALIAN-STYLE TUNA SALAD

Italian-Style Tuna Salad image

Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!

Provided by BR Cook

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3 tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20 black olives
1 tablespoon capers

Steps:

Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g

ITALIAN TUNA PANINI

Italian Tuna Panini image

Make and share this Italian Tuna Panini recipe from Food.com.

Provided by Sageca

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) cans tuna, drained
2 tablespoons light mayonnaise
2 tablespoons plain yogurt or 2 tablespoons sour cream
1/2 roasted red pepper, diced
1/4 cup celery, finely diced
2 green onions, finely chopped
3 marinated artichokes, hearts chopped
salt and pepper
4 Italian rolls (soft panini buns)
4 slices provolone cheese

Steps:

In bowl, mix together tuna, red pepper, celery, green onions,artichokes pepper,mayonnaise, plain yogurt salt and pepper.
Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun top.
In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted. Makes 4 servings.

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Artichoke and Tuna Panini with Garbanzo Bean Spread image

Provided by Giada De Laurentiis

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint
2 teaspoons lemon zest
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, sliced in 1/2 lengthwise
2 cups arugula
Special equipment: Brown parchment paper for wrapping the sandwiches

Steps:

To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

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