Florentine Tuna Panini

• 2 Italian rolls
• 1 (6 ounce) can tuna in olive oil, undrained
• 2 tablespoons red onions, minced
• 2 tablespoons celery, minced
• 1 tablespoon capers, drained, rinsed and minced
• 1 tablespoon lemon juice
• red pepper flakes
• 1 cup baby spinach leaves

1. Slice rolls in half through the middle.
2. Pick out some of the bread from top and bottom halves to create a slight depression.
3. Combine tuna, onion, celery, capers, lemon juice and a pinch of red pepper flakes; mix well.
4. Spoon 1/2 tuna mixture onto each of the roll bottoms.
5. Cover with spinach and roll tops.
6. Top paninis with a bacon press or another platter with some heavy canned goods placed on top.
7. Let stand 15 minutes for flavors to blend.
8. Note: If tuna canned in olive oil is not available, replace it with 1 6 oz.
9. can solid light tuna in water, drained, and add 2 T extra-virgin olive oil.

italian rolls, tuna, red onions, celery, capers, lemon juice, red pepper, baby spinach leaves

Taken from www.food.com/recipe/florentine-tuna-panini-233656 (may not work)