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    You are in: Home / Recipes / Italian Tuna, Oven-Roasted Tomato, and Arugula Panini Recipe
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    Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    20 mins

    3 mins

    ratherbeswimmin''s Note:

    Recommended to make the tuna mixture ahead of time so the flavors can mingle.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, combine the tuna, caperberries, lemon juice, red chile flakes, and black olive pesto; use a fork to flake the tuna and thoroughly mix the ingredients; chill until ready to use.
    2. 2
      Preheat a panini grill.
    3. 3
      Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally.
    4. 4
      Spread a thin layer or the tuna mixture over the bottom halves of the rolls.
    5. 5
      Follow with the oven-roasted tomatoes, about 3 slices per sandwich.
    6. 6
      Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper.
    7. 7
      Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm.

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    Nutritional Facts for Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 126.3
     
    Calories from Fat 43
    34%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 10.2 mg
    3%
    Sodium 207.4 mg
    8%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 17.2 g
    34%

    The following items or measurements are not included:

    caperberries

    pesto sauce

    ciabatta rolls

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