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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Tuna Panini

Serve these hearty sandwiches with fresh apple slices or a tossed green salad.

Cooking Light JANUARY 2010

  • Yield: 4 servings (serving size: 1 sandwich)


  • 3 tablespoons finely chopped red onion
  • 3 tablespoons organic canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 3 slices center-cut bacon, cooked and crumbled
  • 2 (5-ounce) cans albacore tuna in water, drained and flaked
  • 8 slices sourdough bread
  • 4 (1/2-ounce) slices provolone cheese
  • Cooking spray


1. Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.

2. Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).

Nutritional Information

Amount per serving
  • Calories: 405
  • Fat: 17.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 6.9g
  • Protein: 28.3g
  • Carbohydrate: 33.3g
  • Fiber: 2.3g
  • Cholesterol: 49mg
  • Iron: 3.6mg
  • Sodium: 872mg
  • Calcium: 182mg

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Tuna Panini Recipe