Italian Tuna Melt Panini
Italian Tuna Melt Panini
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 418 |
| pro | 28 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 39 g |
| fibre | 2 g |
| chol | 48 mg |
| sodium | 913 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 22 |
| vit A | 7 |
| vit C | 3 |
| folate | 30 |
Only $2.12 per serving!
Ingredients
-
2 cans (each 6 oz/170 g) solid white tuna, drained
1/4 cup (50 mL) light mayonnaise
1 stalk celery, diced
Quarter small red onion, finely diced
3 marinated artichoke hearts, chopped
2 tsp (10 mL) lemon juice
4 panini buns, halved
4 slices provolone cheese (3 oz/90 g)
Preparation
Cook in panini press on medium-low heat until buns are toasted and cheese is melted, 6 to 8 minutes. (Or cook in skillet, pressing to flatten and turning once.)
Additional information : Variation
Hot and Spicy Tuna Melt Panini: Replace marinated artichoke hearts with 1 tsp (5 mL) minced jalape?epper and 1/2 tsp (2 mL) chili powder. Replace lemon juice with lime juice. Replace provolone cheese with Monterey Jack cheese with hot peppers.
Tip: Marinated artichoke hearts and other antipasto items from the deli section, such as roasted red peppers, mushrooms and eggplant, are a quick and inexpensive way to add flavour to sandwiches, pastas and salads, because you can buy only what you need.
Source : Canadian Living Magazine: February 2007
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