Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

1. 1

   In a bowl, combine the tuna, caperberries, lemon juice, red chile flakes, and black olive pesto; use a fork to flake the tuna and thoroughly mix the ingredients; chill until ready to use.

2. 2

   Preheat a panini grill.

3. 3

   Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally.

4. 4

   Spread a thin layer or the tuna mixture over the bottom halves of the rolls.

5. 5

   Follow with the oven-roasted tomatoes, about 3 slices per sandwich.

6. 6

   Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper.

7. 7

   Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.