Italian Tuna Panini

• Two 6-ounce cans Italian tuna packed in olive oil, drained
• 3 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 8 slices firm white sandwich bread or 4 ciabatta rolls, halved lengthwise
• 1 medium onion, thinly sliced

1. In a small bowl, combine the tuna with the lemon juice and season with salt and pepper.
2. Brush the olive oil on the bread or ciabatta.
3. Spread the tuna on 4 slices of the bread and top with onion slices.
4. Close the panini.
5. Set a large cast-iron skillet or griddle over moderately high heat.
6. Arrange the panini in the skillet and weight them down with a smaller pan.
7. Cook the panini until the outside is crisp and the filling is heated through, 1 to 2 minutes per side.
8. Cut the panini in half and serve at once.

italian tuna, lemon juice, salt, extravirgin olive oil, white sandwich bread, onion

Taken from www.foodandwine.com/recipes/italian-tuna-panini (may not work)