One of the many things I love most about my fiance is that, like me, he not only enjoys eating great meals, he also enjoys cooking them too. It’s a fun thing to do together - whether it’s a complex or simple meal. One of our favorite lunches to fall back on when we want something quick (and usually things we have on hand) is a tuna panini and a large plates of raw misc. veggies. Here is our recipe (a little bit of his input, a little of mine):
Tuna Panini
(Makes 4 Sandwiches)
You Will Need:
- 1 Large (6-1/2 Oz) Can of Tuna (We prefer White Albacore)
- 1/2 Cup Celery, Diced Small
- 1/3 Cup Mayonnaise (We prefer the Kraft Mayo made with Olive Oil)
- 2 Tbsp. Onion, Minced (Sometimes we mix it up with Scallions instead)
- A Few Dashes of Fox Point Seasoning (Penseys Spices)
- A Couple Leaves of Lettuce
- Olive Oil for Bread
- 4 Slices of Your Favorite Cheese
- 8 Slices of Fresh Bread (We go to the West Side Market in Cleveland and usually come home with some kind of garlic or rosemary sourdough bread)
Preparation:
Heat up your panini maker (My current favorite appliance!). Combine the tuna, celery, mayonnaise, onions and seasoning in a bowl. Brush Olive Oil on the outside of your bread (we sprinkle on a few dashes of dry Tarragon on the bread as well). Flip bread over and first lay down some lettuce, then split up your tuna mixture onto 4 of the slices of bread. Place cheese on the remaining slices. Put both sides together to form the sandwich and cook on the panini maker until the outside is golden brown.
**Photo taken by my fiance
