Greek Tuna Salad Panini

Mountain White
Mountain White


  • 12 oz. Albacore Tuna, drained
  • 2 Tbsp. Red onion, minced
  • 1 Roma Tomato, chopped
  • 2 Tbsp. Artichoke Hearts, chopped
  • 1 Tbsp. Greek Olives, chopped
  • 1 tsp. Capers
  • 1 Tbsp. Olive Oil, plus more for grilling
  • 1 tsp. Lemon Juice
  • 1 tsp. White Wine Vinegar
  • 1 tsp. Herbs and Spices Seasoning
  • Pepper, to taste
  • 8 Slices Provolone Cheese
  • Fresh Parsley, chopped
  • 8 Slices Canyon Bakehouse Mountain White Bread


  1. Heat panini grill or skillet.
  2. Flake the tuna into a large mixing bowl; add the onion, tomato, artichoke hearts, olives and capers and mix well.
  3. In a small bowl, whisk together the oil, lemon juice, vinegar and seasonings.
  4. Pour the dressing over the tuna mixture and combine.
  5. Assemble panini by layering provolone, tuna salad, and parsley between bread slices (outsides brushed with olive oil).
  6. Place the panini onto a grill or in a large cast iron skillet. If using a skillet, cover the panini with foil and place a second weighted skillet on top. Grill on both sides until cheese is melted.