Makes 2 sandwiches
Ingredients
For the tuna salad:
1 can Wild Planet Skipjack Tuna
1/2 ripe avocado (or for more avocado use it all)
6–8 Kalamata olives, pitted and chopped
1 tablespoon chopped fresh dill
1–2 tablespoons fresh squeezed lemon
1-2 tablespoons olive oil (or olive oil + fresh lemon juice)
Salt & pepper to taste
For the panini:
1 pita bread
1 thick slice feta cheese
Garnish:
3 slices of cucumbers
3 slices vine-ripened tomatoe
1 tablespoon pickled red onions (recipe below)
Edible flowers (for garnish and subtle flavor)
Instructions
1. Make the tuna salad:
On a plate (or bowl), add the tuna and avocado. Mash together until creamy but still slightly chunky. Stir in chopped Kalamata olives. Stir in the chopped dill. Add lemon, olive oil and mix well. Season with salt and pepper. You want a spreadable, slightly chunky texture—not too smooth.
2. Toast the Feta Panini Base
Slice the pita in half and open to create a pocket. Place the slice of feta inside the pita. Put it into a panini press and toast until: The bread is golden and crisp. The feta is warm and slightly softened
3. Assemble the Sandwich
Carefully open the warm pita. Spoon in the tuna–avocado mixture.
Layer in: Sliced baby cucumbers, Vine-ripened tomatoes, Pickled red onions
Finish with edible flowers for a fresh, elegant touch.
Serving Tip
Serve immediately while the pita is still warm and crisp, but the filling is cool and fresh—this contrast is what makes it really special.
Quick Pickled Red Onions
Ingredients
1 large red onion, thinly sliced
1/2 cup apple cider vinegar (or white vinegar)
1/2 cup hot water
1 tbsp sugar
1 1/2 tsp salt
Instructions
Slice the onion. Cut into very thin slices for the best texture. Make the brine. In a bowl or jar, mix vinegar, hot water, sugar, and salt. Stir until dissolved. Combine. Add the onions to the liquid. Press them down so they’re fully submerged. Let them sit
Ready in 15–30 minutes (light pickle)
Best after 1 hour+
Storage
Keep in the fridge up to 1–2 weeks
Flavor gets better over time
