Tuna Artichoke Panini Recipes

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TUNA AND ARTICHOKE PANINI

This delectable recipe is courtesy of Giada De Laurentiis, one of my favorites on the FoodNetwork. It is soooo yummy and easy for luncheon get-togethers and a fun way to dress up tuna.

Provided by Adopted Parisian

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11



Tuna and Artichoke Panini image

Steps:

  • Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
  • Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
  • Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over.Cover with the bread top.
  • Cut the sandwich crosswise into 6 pieces and serve.

3/4 cup pitted kalamata olive
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6 ounce) cans tuna in olive oil, drained
1 (12 ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
1 (16 ounce) ciabatta, halved horizontally
1 tomatoes, diced

TUNA ARTICHOKE PANINI

Make and share this Tuna Artichoke Panini recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 17



Tuna Artichoke Panini image

Steps:

  • Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
  • In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
  • Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
  • Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
  • Slice on an angle and serve.

Nutrition Facts : Calories 1289.8, Fat 74.7, SaturatedFat 29.6, Cholesterol 192.8, Sodium 4254.4, Carbohydrate 55.6, Fiber 9.9, Sugar 8.8, Protein 99.7

1 (6 ounce) can tuna in olive oil
1 (6 ounce) jar artichoke hearts packed in oil, drained & chopped coarsely
1/8 cup sliced roasted red pepper
1/3 cup pitted kalamata olive, sliced thinly
1 teaspoon minced lemon zest
3/4 teaspoon dried oregano
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper
1/2 head roasted garlic
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 slices light rye bread
1 tomatoes, sliced thinly
4 slices provolone cheese
8 slices mozzarella cheese
olive oil

SPINACH-ARTICHOKE PANINI BITES

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 45m

Yield 6 sandwiches

Number Of Ingredients 11



Spinach-Artichoke Panini Bites image

Steps:

  • Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
  • Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
  • Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
  • Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.

4 ounces cream cheese
1 tablespoon sour cream
1 clove garlic, smashed
1/2 teaspoon grated lemon zest (from 1/2 lemon)
1/4 teaspoon kosher salt
One 10-ounce package frozen spinach, thawed and squeezed dry
1/2 cup marinated artichoke hearts, drained
1/2 cup grated mozzarella
1/4 cup freshly grated Parmesan
1/2 cup mayonnaise
12 slices white bread

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Provided by Giada De Laurentiis

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 17



Artichoke and Tuna Panini with Garbanzo Bean Spread image

Steps:

  • To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
  • To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
  • Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

1 (15 1/2-ounce) can garbanzo beans, drained
2 cloves garlic
1/4 cup fresh mint
2 teaspoons lemon zest
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, sliced in 1/2 lengthwise
2 cups arugula
Special equipment: Brown parchment paper for wrapping the sandwiches

GEORGE'S ARTICHOKE TUNA SALAD

Provided by George Duran

Time 10m

Yield 2 cups

Number Of Ingredients 9



George's Artichoke Tuna Salad image

Steps:

  • Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.

2 (6-ounce) cans solid white tuna in water, drained
1 cup mayonnaise
4 canned artichoke hearts, chopped
2 scallions, chopped, white and green parts
2 tablespoons chopped cilantro leaves
1 lemon, juiced
6 dashes hot sauce, or to taste
Kosher salt
Freshly ground black pepper

TUNA AND ARTICHOKE PANINI

Provided by Giada De Laurentiis

Time 15m

Yield 6 servings

Number Of Ingredients 11



Tuna and Artichoke Panini image

Steps:

  • Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
  • Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

3/4 cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (16-ounce) ciabatta bread, halved horizontally
1 tomato, diced

TUNA AND ARTICHOKE PANINI

Categories     Sandwich     Fish     Vegetable     No-Cook     Quick & Easy     Lunch     Tuna     Artichoke     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 9



Tuna and Artichoke Panini image

Steps:

  • Blend olives, capers, garlic, zest, and 3 tablespoons artichoke marinade in a blender, scraping down sides frequently, until as smooth as possible, 1 to 2 minutes. Transfer mixture to a bowl and stir in mayonnaise. Stir together artichokes and tuna in another bowl.
  • Split each roll horizontally and remove inner crumb from top half. Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.

1/2 cup brine-cured black olives, rinsed, drained, and pitted
2 teaspoons drained capers
1 small garlic clove, chopped
1/2 teaspoon finely grated fresh lemon zest
2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped
1/3 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces
4 (7-inch-long) ciabatta rolls or other crusty rolls with soft, chewy crumb
3/4 cup fresh flat-leaf parsley leaves

TUNA PANINI MELT

A new twist on an old standby.

Provided by Michele McCormick

Categories     Seafood     Fish     Tuna

Time 13m

Yield 2

Number Of Ingredients 7



Tuna Panini Melt image

Steps:

  • Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl.
  • Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread.
  • Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 30.7 g, Cholesterol 48.2 mg, Fat 15.8 g, Fiber 1.3 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 864.8 mg, Sugar 2.9 g

1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon chopped onion
1 dill pickle, chopped
4 slices sourdough bread
2 slices American cheese

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Categories     Salad     Sauce     Sandwich     Bean     Tuna     Artichoke

Yield 8 servings

Number Of Ingredients 18



Artichoke and Tuna Panini with Garbanzo Bean Spread image

Steps:

  • For the Garbanzo Bean Spread
  • Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
  • To Make the Panini
  • Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl and toss gently to mix.
  • Lay out the sliced baguettes. Spread both halves of the baguettes with the garbanzo bean spread. Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula. Close up the sandwiches. Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.

Garbanzo Bean Spread
1 (15 1/2-ounce) can garbanzo beans, drained and rinsed
2 garlic cloves
1/4 cup fresh mint leaves
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Panini
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, halved lengthwise
2 cups arugula

TUNA AND ARTICHOKE PANINI

Provided by My Food and Family

Categories     Lunch

Number Of Ingredients 8



Tuna and Artichoke Panini image

Steps:

  • Puree the sweet roasted red peppers in a food processor until smooth and spreadable. Blend in the mayonnaise.
  • Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
  • Hollow out the bottom and top halves of the bread. Spread the pepper puree over one side of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over the mixture. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

34 slices red pepper
0.25 cups mayonnaise
12 ounces tuna
12 ounces marinated artichokes
1 teaspoons lemon juice
0.5 teaspoons black pepper
16 ounces ciabatta bread
1 units tomatoes

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