Tangy Tuna Panini

By ccavaletti

Ingredients

• 2 (6 oz) cans tuna packed in oil, drained
• 1/2 c extra-virgin olive oil, divided, plus more for brushing
• Grated peel of 1 lemon
• Juice of 1/2 lemon
• 1/2 c finely chopped red onion
• 1 rib celery, finely chopped
• 2 Tbsp finely chopped sun-dried tomatoes, optional
• Salt and pepper
• 8 slices country bread
• 16 pepperoncini, halved lengthwise
• 4 large eggs

Details

Servings 4

Preparation

Step 1

Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 c olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.

Brush each slice of bread on one side with olive oil on a work surface. Divide the tuna salad among 4 slices, making a well in the center. Top the tuna with the pepperoncini.

In a small nonstick skillet, heat the remaining olive oil over high heat. One at a time, fry the eggs just until the egg whites are set, about one minute each. Set one egg sunny side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.

Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

From Everyday with Rachael Ray