1 can Light tuna in water, drained
1 medium chopped tomato
1/4 c. cottage cheese
1 small red onion, minced
1 R. sliced or chopped black olives
1 t. lemon juice
pepper to taste
8 slices whole wheat bread
2 t. canola, olive, or sunflower oil
Have four heavy cans and a medium skillet (not nonstick) ready by the stove.
Put tuna in a medium bowl and flake apart.
Add tomato, cheese, onion, olives, lemon juice and pepper. Stir to combine.
Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
Heat half of the oil in a large nonstick skillet over medium heat.
Place 2 panini’s in the pan.
Place the medium skillet on top of the panini, then weigh it down with the cans.
Cook the panini until golden on one side, about 2 minutes.
Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.
Repeat with another 1 t. oil and the remaining sandwiches.
Fast and delicious with lots of protein!