Tuna And Artichoke Panini Recipes

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TUNA ARTICHOKE PANINI



Tuna Artichoke Panini image

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

Provided by cookiedog

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 17

1 (6 ounce) can tuna in olive oil
1 (6 ounce) jar artichoke hearts packed in oil, drained & chopped coarsely
1/8 cup sliced roasted red pepper
1/3 cup pitted kalamata olive, sliced thinly
1 teaspoon minced lemon zest
3/4 teaspoon dried oregano
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper
1/2 head roasted garlic
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 slices light rye bread
1 tomatoes, sliced thinly
4 slices provolone cheese
8 slices mozzarella cheese
olive oil

Steps:

  • Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
  • In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
  • Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
  • Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
  • Slice on an angle and serve.

Nutrition Facts : Calories 1289.8, Fat 74.7, SaturatedFat 29.6, Cholesterol 192.8, Sodium 4254.4, Carbohydrate 55.6, Fiber 9.9, Sugar 8.8, Protein 99.7

TUNA AND ARTICHOKE PANINI



Tuna and Artichoke Panini image

This delectable recipe is courtesy of Giada De Laurentiis, one of my favorites on the FoodNetwork. It is soooo yummy and easy for luncheon get-togethers and a fun way to dress up tuna.

Provided by Adopted Parisian

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup pitted kalamata olive
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 fresh ground black pepper
1 (16 ounce) ciabatta, halved horizontally
1 tomatoes, 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 AND ARTICHOKE PANINI



Tuna and Artichoke Panini image

Categories     Sandwich     Fish     Vegetable     No-Cook     Quick & Easy     Lunch     Tuna     Artichoke     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 9

1/2 cup brine-cured black olives, rinsed, drained, and pitted
2 teaspoons drained capers
1 small garlic clove, chopped
1/2 teaspoon finely grated fresh lemon zest
2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped
1/3 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces
4 (7-inch-long) ciabatta rolls or other crusty rolls with soft, chewy crumb
3/4 cup fresh flat-leaf parsley leaves

Steps:

  • Blend olives, capers, garlic, zest, and 3 tablespoons artichoke marinade in a blender, scraping down sides frequently, until as smooth as possible, 1 to 2 minutes. Transfer mixture to a bowl and stir in mayonnaise. Stir together artichokes and tuna in another bowl.
  • Split each roll horizontally and remove inner crumb from top half. Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.

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

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.

TUNA AND ARTICHOKE PANINI



Tuna and Artichoke Panini image

Provided by My Food and Family

Categories     Lunch

Number Of Ingredients 8

34 slices red pepper
0.25 cups mayonnaise
12 ounces tuna
12 ounces marinated artichokes
1 teaspoons lemon juice
0.5 teaspoons black pepper
16 ounces ciabatta bread
1 units tomatoes

Steps:

  • Puree the sweet roasted red peppers 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 pepper puree over one side of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over the mixture. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MONTEREY ARTICHOKE PANINI



Monterey Artichoke Panini image

Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 slices sourdough or multigrain bread
4 slices Monterey Jack cheese (3/4 ounce each)
1/2 cup water-packed artichoke hearts, rinsed, drained and halved
1/2 cup fresh baby spinach
4 slices tomato
1 tablespoon butter, softened

Steps:

  • Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

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