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“In 'Panini' by Melanie Barnard”

Ingredients Nutrition


  1. Finely chop garlic.
  2. In a shallow dish, combine 1 tablespoon olive oil, half the chopped garlic, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, the oregano, thyme, paprika, cumin, cardamom, cayenne, salt, and pepper to taste; whisk to combine.
  3. Add the tuna, turn to coat, and let stand for about 15 minutes at room temperature to allow the flavors to blend (or cover and refrigerate for up to 1 hour; return to room temperature before grilling).
  4. In a small bowl, stir together the mayonnaise, 1 tablespoon olive oil, the remaining garlic, and the remaining 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.
  5. Cover and refrigerate for up to 4 hours; return to room temperature before assembling the panini.
  6. Preheat the sandwich grill.
  7. Arrange the tuna steaks in the grill, close the top plate, and cook, turning once, until seared on the outside and pin on the inside, 3-4 minutes.
  8. Transfer to a cutting board, let cool slightly, then thinly slice.
  9. Leave the grill on and wipe clean the grill plates.
  10. Brush the crust sides of the rolls with the remaining 1 tablespoon olive oil and spread the cut side with the mayonnaise mixture (aioli).
  11. On the bottom half of each, arrange a layer each of the tuna, pepper, onion, eggs, and arugula, dividing evenly.
  12. Cover with the top halves of the rolls cut sides down, and press to pack gently.
  13. Place on the panini grill, close the top plate, and cook until the bread is golden and toasted and the filling is warmed, 3-5 minutes.
  14. Cut in half and serve right away.

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