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This tuna panini is very delicious. I used to make this grilled sandwich in a hot cast iron skillet long before there were panini presses.
TUNA PANINI RECIPE
- 1 can of albacore tuna
- 2 tbls finely chopped onion
- 1/2 tsp sweet pickle relish
- 1/4 cup finely chopped celery or for a little change, add some chopped cucumber for an equally tasty crunch
- 1/4 cup basil mayonaise (recipe below)
- 1 tbl olive oil
- 4 slices of sourdough bread
- 4 slices of swiss cheese (or any kind of cheese you like) thinly sliced
- 2 tsp chopped green chilis, optional
- 4 slices of tomato
- Strain water from tuna and place tuna into a medium size bowl. Add onions, pickle relish, celery and mayonnaise. Stir well to combine. Set aside.
- Brush one side of each slice of bread with olive oil.
- Heat panini maker to medium high heat. Place the sourdough bread olive oil side down on the grill. Place one slice of cheese on bread. Place 1 teaspoon chopped chilis over cheese. Place a tomato slice over chilis. Spread the tuna over the tomato. Top with another tomato and another slice of cheese.
- Place in the panini grill and grill for 4 to 5 minutes or until bread is nicely toasted and cheese begins to melt. Serve at once with a nice macaroni salad or potato salad for a satisfying lunch or light dinner.
1/2 cup mayonnaise
1/4 tsp garlic powder
1 tbl fresh basil
1 tbl chopped red onion Stir together mayonnaise and garlic powder. Place basil and onion in blender jar, process to a paste. Add paste to the mayonnaise and mix well. Cover and chill for 30 minutes. Caper Mayonnaise
1/2 cup mayonnaise
1 tsp capers, drained, rinsed and chopped
1 tsp chopped parsley or cilantro
1/4 tsp pickle relish
1 tsp lemon juice
1 tbl red onion, chopped Combine all ingredients. Cover and chill until ready to use. Thia mayonnaise is also a great compliment to any kind of fish. NOTE: If you do not have a panini grill in your arsenal of cooking utensils, a cast iron frying pan works just as well. The only difference is that you have to flip the “sandwich” as opposed to having the “panini” grill on both sides at once.