Photo: Giovanna Gomes
Spicy Tuna Melt Panini
13 ingredients
20 min + 10 min
openrecipes
The classic tuna melt gets a spicy update with pepper jack cheese, pepperoncini and Tapatio-spiked Dijon mustard.
Estimated Nutrition (whole recipe, rough)
956
Calories
55g
Protein
52g
Fat
74g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Albacore Tuna | 100g cooked | 132 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (5-ounce) cans solid white albacore tuna in water, drained
- 1 celery rib, minced
- 2 tablespoons mayonnaise
- Coarse salt and freshly ground black pepper
- 4 tablespoons Dijon mustard
- 1/4 teaspoon Tapatío or other hot sauce
- 4 tablespoons (1/2 stick) butter, at room temperature
- 8 slices sourdough or other rustic white bread, sliced from a dense bakery loaf
- 8 thin slices red onion, separated into rings
- 1 medium-size ripe avocado, pitted, peeled, and sliced
- 2 tablespoons sliced pepperoncini*
- 2 plum tomatoes (such as Roma), thinly sliced and seeded
- 4 ounces pepper jack cheese, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By paninihappy ·
Recipe sourced from
openrecipes