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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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