Tuna and Pepper Panini Melt
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 352 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 35 g |
| fibre | 2 g |
| chol | 36 mg |
| sodium | 862 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 22 |
| vit A | 12 |
| vit C | 43 |
| folate | 25 |
Serve with simple green salad tossed with your favourite vinaigrette.
Ingredients
-
2 cans (each 6 oz/170 g) tuna, drained
Half sweet red pepper, diced
1 stalk celery, diced
2 green_onions, chopped
2 tbsp (25 mL) light mayonnaise
2 tbsp (25 mL) plain yogurt or sour_cream
1 tbsp (15 mL) drained capers
1/2 tsp (2 mL) each ground cumin and pepper
1/4 tsp (1 mL) each salt and cayenne_pepper
4 soft panini (Italian) buns
1/2 cup (125 mL) shredded Cheddar or Swiss_cheese
Preparation
In bowl, mix together tuna, red pepper, celery, green onions, mayonnaise, plain yogurt, capers, cumin, pepper, salt and cayenne pepper.
Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun tops.
In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted.
Additional information :
Tip: Using soft buns such as Italian rolls, or panini, instead of a crusty variety ensures that the sandwiches will flatten easily when pressed.
- Keywords : Lunch; Tuna; Red pepper; Skillet; Cheese;
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