Italian Tuna Panini

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  • Servings: 4

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  • Two 6-ounce cans Italian tuna packed in olive oil, drained
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 8 slices firm white sandwich bread or 4 ciabatta rolls, halved lengthwise
  • 1 medium onion, thinly sliced

How to make this recipe

  1. In a small bowl, combine the tuna with the lemon juice and season with salt and pepper. Brush the olive oil on the bread or ciabatta. Spread the tuna on 4 slices of the bread and top with onion slices. Close the panini.

  2. Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 1 to 2 minutes per side. Cut the panini in half and serve at once.

Contributed By Published October 2000

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