The Nicoise Press

• Tuna Salad
• - canned tuna (packed in oil), undrained
• 3/4 cup fresh lemon juice
• 3/4 cup fresh basil, finely chopped
• 3/4 cup sun-dried tomatoes, chopped
• 1/4 cup capers, chopped
• 2 Tbsp. lemon zest
• Tapenade
• 2 Tbsp. extra virgin olive oil
• 3 cups Kalamata olives, pitted
• 4-1/2 tsp. capers
• 3 each anchovy fillets
• Sandwiches
• 72 slices olive bread, sliced (1-1/2 oz./45 g each)
• 72 slices Casino Mozzarella Slices
• 2 qt. baby arugula
• 72 slices red onions, thinly sliced
• 12 each large Roma tomatoes, each cut into 9 slices

1. Tuna Salad: Drain tuna, reserving 6 Tbsp.
2. 90 mL of the oil (or 1 Tbsp.
3. 15 mL of the oil for trial recipe).
4. Combine tuna, reserved oil and remaining ingredients.
5. Refrigerate until ready to use.
6. Tapenade: Pulse all ingredients in food processor until smooth; set aside.
7. Sandwiches: Spread each bread slice with 1-1/2 tsp.
8. (7 mL) Tapenade.
9. Cover each of 36 of the bread slices (or each of 6 of the bread slices for trial recipe) with 1 cheese slice, 1/3 cup (75 mL) arugula, 2 onion slices, 3 tomato slices, 1-3/4 oz.
10. (50 g) Tuna Salad and second cheese slice.
11. Top with remaining bread slices.
12. Cook in panini press until sandwich is golden brown and cheese is melted.

salad, tuna, lemon juice, fresh basil, tomatoes, capers, lemon zest, tapenade, extra virgin olive oil, olives, capers, anchovy fillets, sandwiches, olive bread, baby arugula, red onions, tomatoes

Taken from www.kraftrecipes.com/recipes/the-nicoise-press-113344.aspx (may not work)