For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.
chunk light tuna, drained
crumbled feta cheese
chopped marinated artichoke hearts
minced red onion
chopped pitted kalamata olives
capers, rinsed and chopped
Freshly ground pepper, to taste
Have four 15-ounce cans and a medium skillet
(not nonstick) ready by the stove.
Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice
and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
Heat 1 teaspoon canola oil
in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Calories 336, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 61 mg, Sodium 543 mg, Carbohydrate 35 g, Fiber 5 g, Protein 34 g, Potassium 52 mg. Daily Values: Calcium 15%, Iron 15%. Exchanges: Starch 2,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet