Irritable Bowel Syndrome Message Boards | Tuna and Artichoke Panini (Everyday Italian)

This is surprisingly delicious. It's an Everyday Italian recipe that I changed to reduce the fat.

The original recipe called for making an olive tapenade by tossing olives, olive oil, garlic, and lemon zest in a food processor, then mixing the tapenade into mayonnaise. I eliminated the olive oil and since I don't have a food processor, I just chopped the olives.

The original recipe also called for marinated artichoke hearts but I used canned. It cuts down on the oil and I'm pretty sure that when I saw this show the chef used canned not marinated. At any rate, the canned taste fine. Similarly, the original recipe called for tuna in oil; I used tuna in water.

The recipe calls for ciabatta and it's really good made with that kind of bread - you can find it at Whole Foods. However, this will work with any bread you can slice horizontally like French bread or even rolls. The original recipe calls for hollowing out the bread after slicing it to make more room for the filling. I didn't do this - I like the inside of the bread - but you do end up with a seriously overstuffed sandwich.

As I said, this is surprisingly delicious. The combination of tuna, artichoke, and lemon is wonderful. If you want to skip the fat from the olives, I think this sandwich would be excellent if you eliminated the olives and just jazzed up the mayonnaise with garlic and lemon zest.

Tuna and Artichoke Panini
Recipe courtesy Giada De Laurentiis (Show: Everyday Italian; Episode: Panini Night)
� 2007 Scripps Networks, Inc. All rights reserved.

Yield: 6 servings

3/4 cup pitted kalamata olives, chopped
2 garlic cloves, minced
1 teaspoon lemon zest
1/4 cup mayonnaise (non-fat or reduced fat)
2 (6-ounce) cans tuna in water, drained
6 or 7 canned artichoke hearts (1 14-ounce can), 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 or sliced
Salt

Combine the chopped olives, minced garlic, lemon zest, and mayonnaise. Stir to make a chunky spread.

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 if desired. Spread the mayonnaise mixture over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Top with tomatoes. Sprinkle with salt if desired. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

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Edited by Sand (09/15/07 12:20 PM)

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