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Mediterranean Tuna Panini

By EatingWell.com

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For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

Recipe Ingredients
	2 6-ounce cans chunk light tuna , drained
	1 plum tomato , chopped
	1/4 cup crumbled feta cheese
	2 tablespoons chopped marinated artichoke hearts
	2 tablespoons minced red onion
	1 tablespoon chopped pitted kalamata olives
	1 teaspoon capers , rinsed and chopped
	1 teaspoon lemon juice
	Freshly ground pepper to taste
	8 slices whole-wheat bread
	2 teaspoons canola oil

Recipe Directions

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.

Health Advantages: low calorie, high fiber, low sat fat, heart healthy, healthy weight.

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	336 cal			Carbohydrate Servings:	2
	Carbohydrates:	35 g	Dietary Fiber:	5 g	Cholesterol:	61 mg
	Fat:	6 g	Sodium:	543 mg	Saturated Fat:	2 g
	Protein:	34 g	Potassium:	52 mg	Monounsaturated Fat:	3 g
	Nutrition Bonus:	Fiber (20% daily value), Calcium & Iron (15% dv), omega-3s.
	Exchanges:	2 starch, 3 very lean meat