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Mediterranean Tuna Panini

WebMD Recipe from

Mediterranean Tuna Panini

For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

This Recipe Is:
Prep: 25 minutes | Total Time: 25 minutes
  • 2   6-ounce cans
    chunk light tuna, drained
  • 1  
    plum tomato, chopped
  • 1/4   cup
    crumbled feta cheese
  • 2   tablespoons
    chopped marinated artichoke hearts
  • 2   tablespoons
    minced red onion
  • 1   tablespoon
    chopped pitted kalamata olives
  • 1   teaspoon
    capers, rinsed and chopped
  • 1   teaspoon
    lemon juice
  • 8   slices
    whole-wheat bread
  • 2   teaspoons
    canola oil
    freshly ground pepper, to taste
  1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
  2. Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
  3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.


Nutritional Information

Makes: 4 servings
  • Calories336
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol61 mg
  • Carbohydrates35 g
    • Dietary fiber5 g
  • Protein34 g
  • Sodium543 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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