Tangy Tuna Panini Recipe

Name: Tangy Tuna Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans tuna packed in oil, drained; ½ cup extra virgin olive oil, plus more for brushing; 1 lemon, rind of (grated peel of 1 lemon); 12 lemon, juice of (juice of 1/2 lemon); ½ cup red onion, finely chopped; 1 celery rib, finely chopped; 2 tablespoons sun-dried tomatoes, finely chopped; salt and pepper; 8 slices country bread; 16 pepperoncini peppers, halved lenghtwise; 4 large eggs

Servings: persons

2 (6 ounce) cans tuna packed in oil, drained
½ cup extra virgin olive oil, plus more for brushing
1 lemon, rind of (grated peel of 1 lemon)
12 lemon, juice of (juice of 1/2 lemon)
½ cup red onion, finely chopped
1 celery rib, finely chopped
2 tablespoons sun-dried tomatoes, finely chopped
salt and pepper
8 slices country bread
16 pepperoncini peppers, halved lenghtwise
4 large eggs

1
Preheat a panini press.
2
In a medium bowl, flake the tuna.
3
Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
4
Brush each slice of bread on one side with olive oil and place oiled side down on a work surface.
5
Divide the tuna salad amond 4 slices, making a well in the center.
6
Top the tuna salad with the pepperoncini.
7
In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat.
8
One at a time, fry the eggs just until the egg whites set, about 1 minute each.
9
Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well.
10
Set the remaining bread slices in place, oiled side up.
11
Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

702

kcal

Calories

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 11 ingredients. The key ingredients include: 2 (6 ounce) cans tuna packed in oil, drained, ½ cup extra virgin olive oil, plus more for brushing, 1 lemon, rind of (grated peel of 1 lemon), 12 lemon, juice of (juice of 1/2 lemon), and more.

Yes, Tangy Tuna Panini 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!

Tangy Tuna Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions