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Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings The following items or measurements are not included below: ciabatta
Calories 352
Calories from Fat 173		(49%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 875mg		36%
Potassium 654mg		18%
Total Carbohydrate 11.1g		3%
	Dietary Fiber 4.0g	15%
	Sugars 1.8g
Protein 34.0g		67%
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Tuna and Artichoke Panini

Recipe #151826 | 15 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Adopted Parisian
Jan 16, 2006

This delectable recipe is courtesy of Giada De Laurentiis, one of my favorites on the FoodNetwork. It is soooo yummy and easy for luncheon get-togethers and a fun way to dress up tuna.

SERVES 6 (change servings and units)

Ingredients

3/4 cup pitted kalamata olive
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6 ounce) cans tuna in olive oil, drained
1 (12 ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
1 (16 ounce) ciabatta, halved horizontally
1 tomato, diced

Directions

1
Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
2
Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
3
Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over.Cover with the bread top.
4
Cut the sandwich crosswise into 6 pieces and serve.

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Featured Reviews for This Recipe

From: TaterBug! :)

On Apr 14, 2009

Oh so good! I lightened it up by using tuna packed in water, light mayo, and water packed chokes. It was SO good!!! Thanks for posting this great recipe.

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From: CulinaryExplorer

On Jan 14, 2009

This was DELICIOUS! My husband says the odds were stacked against me with this one since he doesn't like kalamata olives, artichokes, or tomatoes, and he didn't realize until afterwards that I actually used vegan mayo as well which he refuses to try lol, but he said "you could make this one again!" lol That is a huge compliment coming from him! I thought the flavors of this were wonderful, though my garlic cloves were pretty large so it was a tad spicy from the garlic but we like a lot of it normally anyway so no problems there. I did add a bit more lemon juice than called for. The color of the spread was beautiful as well. I love that there is no need for dairy in this recipe since we are on a restrictive diet right now due to our son's allergies. Giada really knows her stuff!

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From: Hottyweathergirl

On Apr 13, 2008

Yum!! I used Starkist tuna in olive oil and drained well. Also ommited the tomato and additional olive oil and used a 6 oz. jar of marinated artichokes instead. Also cut down a tad on the olives. The boyfriend loved this as well...will make again! Thanx.

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From: Ilysse

On Dec 3, 2006

Wonderful! This was very tasty and so easy to make. I used fresh tuna steaks which I seasond with Italian seasoning and EVOO and broiled for 3 minutes pers side. I cut them into chunks and followed the rest of the recipe except I did not use tomato since they looked awful. On DH'd homemade ciabatta this was awsome, though he thought it would be better had I grilled the sandwiches in a panini press and also suggested some provalone or mozzarella cheese; sort of an Italian tuna melt. Next time. Thanks for the great recipe, we really enjoyed this.

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