Day 35 : Tuna & Artichoke Paninis

These are probably my all time favorite way to eat tuna!  I have made this recipe SO many times since first discovering it a couple years ago.  For me it’s a no brainer because I like all the ingredients used in this (well minus the tomatoes I guess), but even my husband who dislikes artichokes, kalamata olives, and tomatoes gives these sandwiches 5 stars!  The olive spread really is amazing and is what MAKES this great.  With that in mind I often do about one and a half batches of the spread and just eyeball the amounts beyond what is already listed.  I like to have a generous smear of each sandwich, and maybe even a little left over for use on other things because it’s THAT good.

I know when you think of tuna, and especially from a can, it doesn’t really bring to mind dinner guests.  However, this panini is gourmet enough that I think even dinner guests would be impressed.  It’s not every day that you pair tuna, artichokes and kalamata olives together afterall.  We have made these on both the recommended ciabatta rolls and some asiago cheese rolls (which are pictured here tonight) and either works really well for this.  Back when we were on all sorts of diet restrictions because of my son’s allergies I even made these with Veganaise and it was still good!   Best of all there is no cooking involved!  These are great for a busy night or a hot summer night when you can’t bear the thought of cooking in a hot kitchen!

Tuna & Artichoke Paninis

Serves : 4                     Time to make : 15 minutes

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 fresh ground black pepper
  • 1 (16 ounce) ciabatta, halved horizontally
  • 1 tomato, diced

Directions :

  1. Combine the first 5 ingredients in a food processor until smooth.  I find that roughly chopping your garlic before adding allows it to mix in better since pieces can tend to get caught under your blade.
  2. In a medium bowl combine your artichokes, tuna, lemon juice and pepper.
  3. Spread some of your olive spread onto both the tops and bottoms of each roll.  Then divide tuna mixture between them and top with the chopped tomatoes.  (I really like a generous amount of the spread on each sandwich)

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