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; 2 cloves garlic; 1/4 cup fresh mint; 2 teaspoons lemon zest; 3 tablespoons 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 (recommended: Flot); 1 (13 3/4-ounce) can quartered artichoke hearts, drained; 8 mini baguettes, sliced in 1/2 lengthwise; 2 cups arugula; Special equipment: Brown parchment paper for wrapping the sandwiches

Servings: persons

1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint
2 teaspoons lemon zest
3 tablespoons 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 (recommended: Flot)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, sliced in 1/2 lengthwise
2 cups arugula
Special equipment: Brown parchment paper for wrapping the sandwiches

1
To make the Garbanzo Bean Spread: 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
To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
5
Lay out the sliced baguettes.
6
Spread the Garbanzo Bean Spread on both halves of the baguettes.
7
Spoon the tuna mixture over the bean spread.
8
Top with the arugula and close the sandwich.
9
Wrap 1 end of the sandwich in parchment paper to make it easier to eat.
10
Place the sandwiches on a platter and serve.

933

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 17 ingredients. The key ingredients include: 1 (15 1/2-ounce) can garbanzo beans, drained, 2 cloves garlic, 1/4 cup fresh mint, 2 teaspoons 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!