Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

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

• Ready In: 23 mins
• Serves: 4

Ingredients

• 8  ounces  canned italian tuna in vegetable oil
• 6  caperberries, stem removed, thinly sliced
• 1  lemon, juice of
• 1⁄4 teaspoon  red chili pepper flakes
• 2  tablespoons  black olive pesto sauce (Black Olive Pesto)
• 4  ciabatta rolls
• 1  cup  oven roasted tomatoes (Oven-Roasted Tomatoes)
• 2  cups baby arugula, roughly chopped
•  extra virgin olive oil

Directions

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. Preheat a panini grill.
3. Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally.
4. Spread a thin layer or the tuna mixture over the bottom halves of the rolls.
5. Follow with the oven-roasted tomatoes, about 3 slices per sandwich.
6. Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper.
7. Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm.