Artichoke and Tuna Panini with Garbanzo Bean Spread

Name: Artichoke and Tuna Panini with Garbanzo Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 1/2-ounce) can garbanzo beans, drained and rinsed; 2 garlic cloves; 1/4 cup fresh mint leaves; 2 teaspoons grated lemon zest; 3 tablespoons freshly squeezed lemon juice; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup pitted black olives, finely chopped; 2/3 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained; 1 (13 3/4-ounce) can quartered artichoke hearts, drained; 8 mini baguettes, halved lengthwise; 2 cups arugula

Servings: persons

1 (15 1/2-ounce) can garbanzo beans, drained and rinsed
2 garlic cloves
1/4 cup fresh mint leaves
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, halved lengthwise
2 cups arugula

1
Combine all the ingredients in a food processor.
2
Pulse until the mixture is smooth.
3
Transfer to a small bowl and set aside.
4
Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl and toss gently to mix.
5
Lay out the sliced baguettes.
6
Spread both halves of the baguettes with the garbanzo bean spread.
7
Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula.
8
Close up the sandwiches.
9
Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.

1006

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (15 1/2-ounce) can garbanzo beans, drained and rinsed, 2 garlic cloves, 1/4 cup fresh mint leaves, 2 teaspoons grated lemon zest, and more.

Yes, Artichoke and Tuna Panini with Garbanzo Bean Spread falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!