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Recipe Summary test

prep:
25 mins
cook:
6 mins
total:
31 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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

  • In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 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.

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