Tuna Panini

  • Laurie18 Posted: 01/09/10
    Worthy of a Special Occasion

    This was a big hit which is saying alot in my family. My son wanted seconds which is rare for anything he thinks is healthy.

  • lizardstew Posted: 04/11/10
    Worthy of a Special Occasion

    This is THE BEST tuna sandwich I have ever had. I made it first when Hubby was out of town because it looked easy to make for one. I loved it so much I made it again a couple of weeks later to share with Hubby. YUMMMY!

  • missyf Posted: 01/23/10
    Worthy of a Special Occasion

    My husband made this for lunch today...it was very good although be sure to finely dice the onions. He did not chop them enough and it was overpowering. Also, we thought it should have a bit more bacon. It was a lot of effort for a tuna sandwich.

  • Saecca Posted: 03/18/10
    Worthy of a Special Occasion

    I thought this was better the next day. I did sub the bacon for turkey bacon, but that wasn't the flavor I thought it was missing. Maybe adding lemon juice as well as the rind would give it more zing. Or maybe some capers? I just thought it wasn't spectacular. I served it with a spinach and Braeburn apple salad with a honey dijon vinaigrette. It was a nice compliment to the meal.

  • caromacon Posted: 07/30/10
    Worthy of a Special Occasion

    I wasn't altogether crazy about this sandwich. I really liked the fennel in it, but I agree with the person who said the bacon was unnecessary (and I am the biggest bacon lover!). Definitely goes in the category of good, solid recipes.

  • allrosie Posted: 01/05/10
    Worthy of a Special Occasion

    If this was the food network I would have given it all stars, but this site has more exacting standards! Nevertheless, this recipe was so simple and DELICIOUS. Have marinated fresh tuna in fennel seed and lemon a million times, yet somehow I never added it to tuna salad until now! Used provolone and my panini press which were the perfect finish! Halved the tuna for just my mom and I and only used one strip of bacon and one tbsp of mayo, but basically kept the spice and lemon measurements the same--perfect!

  • crusnock Posted: 02/20/10
    Worthy of a Special Occasion

    These were surprisingly tasty! We omitted the fennel and lemon rind (personal preference) and they still turned out great!

  • CathyAdele Posted: 03/10/10
    Worthy of a Special Occasion

    We LOVE this recipe!!! However - I use chicken instead of tuna. Specifically I use Perdue Short Cuts Chicken Breast. If I use the Southwestern Style I omit the spices in this recipe. If I use the Grilled Style I use all the spices. If I use the onion, I saute it in the leftover bacon grease. We don't like raw onions. Yum yum!!!

  • JimMarltonNJ Posted: 12/18/11
    Worthy of a Special Occasion

    My wife enjoyed this more than I. We both agreed that it is better without the lemon rind. I think for me, it was thae tune being heated.

  • detailaddict Posted: 03/08/12
    Worthy of a Special Occasion

    This would be good for dinner in a pinch, but not good enough to have on a regular basis. Canned tuna is very dry and bland to me, so dressing it up sufficiently is a challenge. I did have to sub 2% Greek yogurt for some of the mayo as I didn't have enough, but I added some olive oil to compensate. And maybe the onion would have made a difference (my husband doesn't like it) as well, but I did add some onion powder. I would LIKE to like this, however; and if I had occasion to make this again I might try it with the onion and mayo and bump up the lemon zest and spices.

advertisement

More From Cooking Light