Poached Tuna Panini
Step up your tuna salad sandwich with this flavorful take.
- 3 cups water
- 1 lemon, zested and juiced
- 2 large garlic cloves, crushed
- 4 to 5 stems of fresh thyme
- 1 tuna steak, about 1 to 1.5 pounds
- 1 tablespoon extra virgin olive oil, plus another tablespoon reserved
- 4 whole wheat pita pockets
- 2 handfuls of arugula
- 2 large bay leaves (optional)
- Capers (optional)
In a saucepan, combine water, lemon zest and juice, crushed garlic, fresh thyme, and bay leaves (if using). Bring to a gentle boil over medium heat. While poaching liquid heats, brush tuna steak with olive oil and season with salt and pepper.
Add tuna to boiling poaching liquid and let cook for 15 minutes. Remove tuna, let cool, and flake with a fork for the sandwiches.
Divide the tuna, arugula, and capers (if using) equally between pitas. Brush the outside of pitas lightly with extra virgin olive oil, then press into a panini press for 1 to 2 minutes.
TIP: Try this recipe with our Garlic Vegan Aioli Sauce or your favorite low calorie sauce.
Handy Hint: Don’t have a panini press? No problem! Broil your sandwiches instead. Place them directly on an oven rack, leaving the oven door slightly open. Give each side 1 to 2 minutes, depending on how toasty you want your sandwich.
|Saturated fat||0 g|
|Polyunsaturated fat||0 g|
|Monounsaturated fat||0 g|