2 Serves
25 Mins
In a mixing bowl, combine the canned tuna, mayonnaise, salt, and black pepper to create the tuna filling.
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FrenchVitamin E
6 mg / 15 mgVitamin K
82 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
65 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
527 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
1331 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
115 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Slice the panini bread in half and layer the tuna mixture and sun-dried tomatoes inside.
Brush the outside of the bread with a light coating of olive oil.
Place the sandwiches in a preheated panini press or frying pan and cook until the bread is golden brown and the filling is heated through.
12
g38
g5
g
French