Florentine Tuna Panini

Kitchen Tested
  • Yield 2 servings

All the bars in Florence offer variations of this wildly popular seafood sandwich. This panino is not grilled.

Florentine Tuna Panini
Mark Boughton Photography / styling by Teresa Blackburn

If tuna canned in olive oil is not available, replace it with 1 (6-ounce) can solid light tuna in water, drained, and add with 2 tablespoons extra virgin olive oil. Or, try this recipe with salmon instead of the tuna.

Ingredients

2 round or oval crusty Italian sandwich rolls
Olive oil (optional)
1 can (6-ounce) solid light tuna packed in olive oil, undrained (see note)
2 tablespoons minced red onion
2 tablespoons minced celery
1 tablespoon drained capers, rinsed and minced
1 tablespoon freshly squeezed lemon juice
Red pepper flakes
Baby spinach leaves

Instructions

  1. Slice rolls in half through middle. Pick out some of bread from top and bottom halves to create a slight depression. Place roll bottoms on a platter. Brush insides lightly with oil, if using.
  2. Combine tuna, onion, celery, capers, juice and a pinch of pepper flakes; mix well. Spoon onto reserved roll bottoms. Cover with spinach and roll tops. Top with a bacon press or another platter with some heavy canned goods placed on top. Let stand 15 minutes for flavors to blend.

Recipe by Sharon Sanders

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