A blog by ordinary people about living an extraordinary life

Tuna panini

What could be that exciting about a tuna sandwich?  Well, when Giada de Laurentiis adds in artichoke hearts, olives, spreads the bread with a garlic-garbanzo spread, now you are talking.

Some slight modifications: I forgot to get lemons so I was unable to include the 2 teaspoons of lemon zest and 3 tablespoons of lemon juice in the spread.  I also bought tuna in water, not olive oil.  And I used less olive oil in the tuna mixture than called for in the recipe.

Garbanzo Bean Spread


  • 15.5 oz can of garbanzo beans, drained and rinsed
  • 2 garlic cloves
  • 4 leaves of mint (I keep them frozen)
  • 4-5 tablespoons of extra virgin olive oil
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Combine the ingredients in a food processor and pulse until smooth.

Tuna and artichoke mixture


  • 1 cup of pitted black olives
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of mayo
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 2 cans of tuna, drained and rinsed
  • 13 3/4 ounces of artichoke hearts, drained and diced
  • baby greens

Combine all the ingredients except the baby greens.

To put the sandwich together, spread 2 slices of fresh bread with the garlic-garbanzo spread.  Spoon the tuna mixture onto one slice.  Add the baby greens.  Serve with a nice glass of wine, delicious.


One comment on “Tuna panini

  1. Donna
    December 19, 2011

    I’ll be right over! Looks delicious!

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This entry was posted on December 19, 2011 by in Peter Waterman's posts and tagged , , , , , , .
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