Tuna Panini

From Jan./Feb. 2010 issue of Cooking Light. Serve with apples. CL does specify a canola mayonnaise-never really looked at what I buy. Fat levels might be lower?

• Ready In: 23 mins
• Serves: 4

Ingredients

• 3  tablespoons red onions, finely minced
• 3  tablespoons mayonnaise
• 1  teaspoon lemon zest
• 1⁄4 teaspoon fennel seed, crushed
• 1⁄4 teaspoon black pepper
• 3  slices bacon, COOKED and crumbled
• 2 (5 ounce) cans tuna in water, drained and flaked
• 8  slices  sourdough bread
• 2  ounces provolone cheese, 4 slices
•  cooking spray

Directions

1. Combine first 7 ingredients in a medium bowl, stirring well to coat.
2. Place 4 bread slices on a flat surface; top each bread slice with 1 CHEESE slice.
3. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
4. HEAT a large skillet over medium heat.
5. Lightly coat sandwiches with cooking spray.
6. Place sandwiches in pan; top with ANOTHER heavy skillet.
7. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).