Tuna And Gruyere Panini Recipe

Name: Tuna And Gruyere Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons mayonnaise (I use Hellmans); 2 (8 ounce) jars tuna, packed in olive oil, drained. Reserving 1 T of the oil; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 cup celery, finely diced; 6 cloves mashed roasted garlic (See note at the bottom of the directions); 2 tablespoons flat leaf parsley, chopped; 1 tablespoon capers, drained; 1/4 teaspoon celery seed; kosher salt & freshly ground black pepper, to taste; 8 slices of multigrain sandwich bread; 4 ounces gruyere cheese, thinly sliced

Servings: persons

6 tablespoons mayonnaise (I use Hellmans)
2 (8 ounce) jars tuna, packed in olive oil, drained. Reserving 1 T of the oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup celery, finely diced
6 cloves mashed roasted garlic (See note at the bottom of the directions)
2 tablespoons flat leaf parsley, chopped
1 tablespoon capers, drained
1/4 teaspoon celery seed
kosher salt & freshly ground black pepper, to taste
8 slices of multigrain sandwich bread
4 ounces gruyere cheese, thinly sliced

1
See note below for directions on roasted the garlic. Do this before preparing the paninis.
2
Mix the mayo with the 1 Tablespoon of the reserved tuna oil, the lemon juice, Dijon mustard, celery, garlic, parsley, capers and celery seeds. Mix in the tuna. Season with salt and pepper, to taste.
3
Spoon the tuna mixture onto 4 slices of the bread, then top each with 1 oz of Gruyere and then top with another slice of bread.
4
Toast the sandwiches in a panini press until they are golden and the cheese is melted.
5
*Note* To roast the garlic, place the unpeeled cloves on a sheet of aluminum foil and drizzle with olive oil. Seal the foil and roast the cloves at 300 degrees F. If I'm halving the recipe and only roasting 2 cloves, I roast them for 30 minutes. If you roast the whole garlic bulb it would take about 1 hour. You can always peek at them and touch to see when they are completely tender. let the cloves cool, then squeeze them out of their skins and mash them.

723

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 12 ingredients. The key ingredients include: 6 tablespoons mayonnaise (I use Hellmans), 2 (8 ounce) jars tuna, packed in olive oil, drained. Reserving 1 T of the oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and more.

Yes, Tuna And Gruyere 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!

Tuna And Gruyere Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions