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Tuna Panini with Kalamata Olive Spread

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Ingredients

  • 12 each 12" Spinach Herb Wrap (10251)
  • 40.2 oz. Tuna, packed in oil, drained
  • 6 Tbsp. Olive Oil Mayonnaise
  • 3/4 cup Red Onion, finely diced
  • 3 Tbsp. Capers
  • 1 Tbsp. Lemon Zest
  • 2 Tbsp. Extra-Virgin Olive Oil
  • Salt And Pepper To Taste
  • 6 oz. Multi-Colored Bell Peppers, roasted
  • 3 oz. Arugula
  • 6 oz. Manchego, shredded
  • Kalamata Tapenade see related recipe

Directions

  1. Pre-heat panini press.
  2. In a large bowl, combine tuna, mayonnaise, onion, capers, and olive oil. Season to taste. Reserve refrigerated.
  3. To serve: Spread 1 2/3 tbsp. Kalamata tapenade on top half of tortilla. Plate 0.25 oz of arugula on bottom half, top with 3.0 oz tuna mix and 0.5 oz roasted bell peppers, top with 0.5 oz. cheese. Fold top half down to create half-moon shape, and place on panini press for 3-5 minutes or until warm and cheese melts. Cut in half and serve.

Ingredients

  • 2 cup Kalamata Olive, pitted
  • 2 Tbsp. Pine Nuts, toasted
  • 1 tsp. Capers
  • 1 Tbsp. Lemon, juiced
  • 1 Tbsp. Extra-Virgin Olive Oil
  • Salt And Pepper To Taste

Directions

  1. In a food processor, combine all ingredients and pulse until coarsely chopped. Reserve refrigerated.

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