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Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

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“Recommended to make the tuna mixture ahead of time so the flavors can mingle.”
READY IN:
23mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

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

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