Dinner Tonight: 'Ino'S Tuna With Black Olive Pesto Panini Recipe

• 1 cup black olives, pitted
• 10 caper berries, any stems removed
• Grated zest and juice of 1 lemon
• 1 cup olive oil
• One 6-ounce can tuna in olive oil, drained
• 6 caper berries, stems discarded, chopped
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• 1 tablespoon fresh lemon juice, from about 1/2 lemon
• Pinch crushed red pepper flakes
• 3 ciabatta rolls, split in half

1. For the Pesto: Toss all ingredients into a blender or food processor. Blend until chopped, but still a little chunky.
2. For the sandwiches: Add tuna, capers, olive oil, vinegar, lemon juice, and red pepper flakes in a bowl. Stir until combined.
3. Smear one tablespoon of the pesto on the cut side of the three bottom rolls. Divide tuna mixture between the three rolls, and then place each top on.
4. Grill on a panini press until browned, three to five minutes. Alternatively, you can place the sandwich on a grill pan over medium heat, and top with a heavy iron skillet. Cook until browned, about three minutes a side.

black olives, caper, lemon, olive oil, tuna, caper, olive oil, red wine vinegar, lemon juice, red pepper, ciabatta rolls

Taken from www.seriouseats.com/recipes/2011/03/inos-tuna-with-black-olive-pesto-panini-recipe.html (may not work)