Italian Tuna, Oven-Roasted Tomato, and Arugula Panini

• 8 ounces canned italian tuna in vegetable oil
• 6 caperberries, stem removed, thinly sliced
• 1 lemon, juice of
• 14 teaspoon red chili pepper flakes
• 2 tablespoons black olive pesto sauce (Black Olive Pesto)
• 4 ciabatta rolls
• 1 cup oven roasted tomatoes (Oven-Roasted Tomatoes)
• 2 cups baby arugula, roughly chopped
• extra virgin olive oil

1. In a bowl, combine the tuna, caperberries, lemon juice, red chile flakes, and black olive pesto; use a fork to flake the tuna and thoroughly mix the ingredients; chill until ready to use.
2. Preheat a panini grill.
3. Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally.
4. Spread a thin layer or the tuna mixture over the bottom halves of the rolls.
5. Follow with the oven-roasted tomatoes, about 3 slices per sandwich.
6. Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper.
7. Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm.

italian tuna, caperberries, lemon, red chili pepper, black olive pesto sauce, ciabatta rolls, tomatoes, baby arugula, extra virgin olive oil

Taken from www.food.com/recipe/italian-tuna-oven-roasted-tomato-and-arugula-panini-241768 (may not work)