Tuscan Tuna Recipe
albacore tuna, olive oil, balsamic vinegar, white cheddar, pickle, dijonnaise 480 cal
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Ingredients
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Tuna salad
Fillings & bread
Method
Tuna salad
- 1
Drain and flake tuna
Drain the canned albacore thoroughly. Transfer to a medium bowl and flake with a fork into bite-sized pieces.
- 2
Dress the tuna
Add 1 tablespoon olive oil, 1 tablespoon balsamic vinegar and 2 tablespoons dijonnaise to the flaked tuna. Stir gently until evenly combined.
- 3
Season
Taste and season with salt and freshly ground black pepper to your preference. Mix again and set the tuna salad aside while you prepare the bread and fillings.
Fillings & bread
- 4
- 5
Layer the sandwich
On the bottom half of the roll, spread about half of the tuna salad in an even layer. Top the tuna with 2 slices of white cheddar, arranging them so they cover the tuna. Layer 3 thin slices of pickle on top of the cheese, then spread the remaining tuna on top of the pickles if you prefer more tuna on top (or leave as a single layer). Close the sandwich with the top half of the roll.
Grilling & finishing
- 6
- 7
Grill the panini
Place the assembled sandwich on the heated press or pan. Close the press and grill for 3–5 minutes, or until the bread is golden-brown and crisp and the cheddar has softened/melted. If using a skillet, cook 2–3 minutes per side, pressing down gently and adjusting heat as needed to avoid burning.
- 8
Rest and slice
Remove the panini from the heat and let it rest 1 minute to allow the cheese to set slightly. Slice the sandwich in half on the diagonal and serve immediately.
