Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

Name: Italian Tuna, Oven-Roasted Tomato, and Arugula Panini
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 8 ounces canned italian tuna in vegetable oil; 6 caperberries, stem removed, thinly sliced; 1 lemon, juice of; 1/4 teaspoon red chili pepper flakes; 2 tablespoons black olive pesto sauce ( Black Olive Pesto ); 4 ciabatta rolls; 1 cup oven roasted tomatoes ( Oven-Roasted Tomatoes ); 2 cups baby arugula, roughly chopped; extra virgin olive oil

Submitted by ratherbeswimmin

"Recommended to make the tuna mixture ahead of time so the flavors can mingle."

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Ready In:: 23mins
Ingredients:: 9
Serves:: 4

ingredients

8 ounces canned italian tuna in vegetable oil
6 caperberries, stem removed, thinly sliced
1 lemon, juice of
¹⁄₄ teaspoon red chili pepper flakes
2 tablespoons black olive pesto sauce (Black Olive Pesto)
4 ciabatta rolls
1 cup oven roasted tomatoes (Oven-Roasted Tomatoes)
2 cups baby arugula, roughly chopped
extra virgin olive oil

directions

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.
Preheat a panini grill.
Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally.
Spread a thin layer or the tuna mixture over the bottom halves of the rolls.
Follow with the oven-roasted tomatoes, about 3 slices per sandwich.
Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper.
Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm.