| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup pitted kalamata olives
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon lemon zest
- 1/4 cup mayonnaise
- 2 (6-ounce) cans tuna in olive oil, drained
- 1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) ciabatta bread, halved horizontally
- 1 tomato, diced
Instructions
- Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
- Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 26 g |
| Saturated Fat | 3 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 14 mg |
| Sodium | 979 mg |
Reviews
Not everyone likes olives, but if you do, this is utterly delicious! Not only is it a terrific panini but I found myself noshing on some leftover tuna w the tapenade on a fork. It was a surprising combo but a perfect pairing. Scrumptious!
Love tuna, olives & artichokes- got to try this! ¿She says artichokes in water but recipe calls for marinated?
I make a little extra tap. Its she shiz. Don’t deviate from the recipe. Giada is Italy.
Delicious. I put extra garlic in the olive mix cos I loooove garlic. It all came out absolutely scrumptious.
So light and delicious! The only change I’d make next time would be to toast my bread first. The bread got a little soggy while eating.
I used this recipe in my own way, and it was amazing. The olives and artichokes, with lots of lemon and just a light bit of mayo was perfect with otherwise boring tuna.
OMG!!!! This is amazing. It is great on olive herb bread.
Delicious! I’m hesitant about canned tuna sandwiches because I’m not a big fan of that particular tuna flavor. The tuna was very subtle in this recipe. All ingredients mixed wonderfully. I particularly loved the Kalamata olive pesto. I didn’t have Ciabatta bread. I prepared the sandwiches on Potato bread. It still turned out delicious. I can only imagine how delicious this recipe will turn out next time I make it with Ciabatta or Sourdough bread. I added fresh basil and avocado to my sandwich. I love Giada’s simple but flavor-packed recipes. The woman is a genius!
Yum yum yum! I’ve been making this sandwich for years now and it never gets old. A must have in the recipe box!
I’ve had this recipe in my recipe box for a long time, but never tried it until last night…fabulous! The different flavors all come together so perfectly, and it was so easy! I halved the recipe, and it made 2 ciabatta sandwiches, with enough left over for a half sandwich on dark rye the next day, which was also a very tasty combination.