Florentine Tuna Panini

  • Yield: 2 servings

If tuna canned in olive oil is not available, replace it with 1 (6-ounce) can solid light tuna in water, drained, and add with 2 tablespoons extra virgin olive oil. Or, try this recipe with salmon instead of the tuna.


2-- round or oval crusty Italian sandwich rolls
-- Olive oil (optional)
1can (6-ounce) solid light tuna packed in olive oil, undrained (see note)
2tablespoons minced red onion
2tablespoons minced celery
1tablespoon drained capers, rinsed and minced
1tablespoon freshly squeezed lemon juice
-- Red pepper flakes
-- Baby spinach leaves


  1. Slice rolls in half through middle. Pick out some of bread from top and bottom halves to create a slight depression. Place roll bottoms on a platter. Brush insides lightly with oil, if using.
  2. Combine tuna, onion, celery, capers, juice and a pinch of pepper flakes; mix well. Spoon onto reserved roll bottoms. Cover with spinach and roll tops. Top with a bacon press or another platter with some heavy canned goods placed on top. Let stand 15 minutes for flavors to blend.

Recipe by Sharon Sanders