Tangy Tuna Panini
- Ready In:
- 31mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (6 ounce) cans tuna packed in oil, drained
- 1⁄2 cup extra virgin olive oil, plus more for brushing
- 1 lemon, rind of (grated peel of 1 lemon)
- 1⁄2 lemon, juice of (juice of 1/2 lemon)
- 1⁄2 cup red onion, finely chopped
- 1 celery rib, finely chopped
- 2 tablespoons sun-dried tomatoes, finely chopped
- salt and pepper
- 8 slices country bread
- 16 pepperoncini peppers, halved lenghtwise
- 4 large eggs
directions
- Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
- Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad amond 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
- In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
- Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.
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Reviews
-
How can you ever go wrong with panini? I used giardinera instead of the pepperocini peppers and had nice sourdough bread that worked well. Tuna salad is always a bit messy, and I used a tip I picked up from the new issue of Cook's Illustrated - wrap the sandwich in parchment paper before pressing. Eliminating the clean up is worth the loss of some grill marks! I would not do the egg again, it was ok, but just not for me. The rest of it was great.
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