Tuna Panini

Tuna Panini
  • 6 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 2:30 Total Time


Add all
  • 1/3 tasse
    (80 mL)


  • 1/3 cup
    (80 mL)

    plain firm yogurt

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • freshly ground pepper to taste

  • 3 x 170 g

    pale flaked tuna drained

  • tuna filling:

  • 3

    green onions

  • 8

    pitted black olives

  • 2 Tbsp.
    (30 mL)

    capers, drained

  • 6

    panini cut in two lengthways

  • 3

    plum tomatoes, sliced

  • 6



Mix mayonnaise, yogurt, Dijon mustard and pepper in a bowl. Reserve about 2 Tbsp. (30 mL)

of this mayonnaise mixture.

Add tuna to remaining mayonnaise mixture, flaking it with a fork.

Gently mix in green onions, olives and capers.

Spread about 1 tsp. (5 mL) mayonnaise mixture on each half panini.

Put lettuce leaves and tomato slices on bottom halves.

Spoon tuna filling over tomatoes and cover with top halves of panini.

Wrap panini with plastic wrap and refrigerate immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007