Monday, May 09, 2011

Tuna Melt Pressed Panini

The Menu:
Tuna Melt Pressed Panini


The Original Recipe:
This is a recipe by Rachael Ray. It was DELICIOUS!
I seem to say that about alot of recipes, but this was so simple to throw together even though, in my opinion, there are a bunch of ingredients. I loved the lemon zing with the saltiness of the olives, and the flavorful capers. Yum!! I changed it, so see my recipe below!

Tuna Melt Pressed Panini via Rachael Ray

•2 tins Italian tuna (5.6 ounces), drained

•1 can artichoke bottoms or hearts in water (14 ounces), drained and chopped

•1/4 cup loosely packed soft sundried tomatoes, thinly sliced

•1/4 cup pitted Italian or kalamata black olives, sliced

•1/4 cup caper berries, sliced or halved or 3 tablespoons capers, rinsed

•1/4 cup flat leaf parsley (a handful), finely chopped

•2 large shallots or 1 small red onion, finely chopped

•1 cup baby arugula

•Juice of 1 large lemon

•Extra virgin olive oil (EVOO), for liberal drizzling

•Pepper

•1/2 pound deli-sliced provolone cheese, divided

•1 loaf ciabatta bread, split lengthwise horizontally

Preparation
Heat a panini press or cast iron skillet for pressing the sammie. If using a skillet, you will need another heavy skillet to press with, or a brick wrapped in foil.

Flake the tuna into a bowl. Add the chopped artichokes, sundried tomatoes, olives, caper berries or capers, parsley, shallots and arugula. Dress with lemon juice and liberal drizzle of EVOO. Mix to combine the salad thoroughly; season with pepper, to taste.

Arrange half of the cheese, overlapping the slices, on the bottom half of the ciabatta bread. Top with the salad in an even layer, then arrange the remaining cheese and top with bread. Cut the loaf into four sections and press a few minutes to melt the cheese and heat through.


The Way I Made It My Own:
I changed a few things, and I didn't use panini bread. I used a tortilla! Genius!!  I am not a big bread fan, but I do like tortillas. You can add more filling to the middle and you get less bread to "fill" your belly! I think that equals more flavor!

Kowboys Tuna Melt via 4Kowboys

• 1 large can Albecore Tuna, drained

•1 can artichoke bottoms or hearts in water (14 ounces), drained and chopped

•1/4 cup loosely packed Kowboys Oven-roasted Tomatoes, thinly sliced

•1/2 can (4.25oz.) chopped black olives

* 3 tablespoons capers, rinsed

•1/4 cup flat leaf parsley (a handful), finely chopped

• 1 small red onion, finely chopped

•Juice of 1 large lemon

•Extra virgin olive oil (EVOO), for liberal drizzling

•Pepper

1/2 tsp. red pepper flakes

•1/2 pound deli-sliced provolone cheese, divided

• 2 small soft flour tortillas (you need more to finish the bowl, but for a serving size, 2 is good)

Heat a skillet or grill swiping with some EVOO.

Flake the tuna into a bowl. Add the chopped artichokes, oven roasted tomatoes, olives, capers,parsley, onions, red pepper flakes, add lemon and give a  liberal drizzle of EVOO. Mix to combine the salad thoroughly; season with pepper, to taste.

Arrange half of the cheese, overlapping the slices, on the half the bottom of the tortilla shell. Top with the salad. Fold tortilla over, and place on hot skillet. Hold tortilla top down until bottom of tortilla is nice and brown, flip over carefully, and toast the other side.

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