My Chilli Tuna Panini features a tasty mix of canned tuna, creamy mayonnaise, zesty red onion, fragrant dill, sweet corn, and a kick of heat from chilies. All this is nestled between toasted Turkish bread with melted tasty cheese and fresh baby spinach. Enjoy for lunch, dinner, or even a midnight snack!
A good, warm, toasty, cheesy tuna melt ranks high on my list of favourite sandwiches. There’s just something so idyllic and comforting about a creamy tuna mixture stuffed between two slices of crunchy toasted bread.
Step-by-step to make the chilli tuna panini
This toasted tuna sandwich is so easy and quick to make. I also love the filling between 2 slices of fresh bread without it even being toasted. It makes for a wonderful and quick lunch on the run that’s packed with flavour!
Additional add-ins
I adore this simple and straightforward filling, but if you’re looking to elevate it further, consider trying one or more of the following options:
- Capers: Incorporating capers adds a delightful briny flavour to every bite. Include roughly 1 tablespoon of drained capers, chopped.
- Celery: For added crunch and texture, finely dice celery and mix it in.
- Dijon Mustard: A smear of Dijon mustard will give the sandwich a lovely tangy kick.
- Other Herbs: Don’t like dill? You can add whatever herbs you have on hand. Choose from chives, parsley, or basil, either in addition to dill or as a substitute.
- Rocket: Swap out baby spinach for rocket for a peppery twist.
- Cheese: Add mozzarella for a stretchier texture, or use vintage, Jarlsberg, colby, or any cheese you may have on hand.
- Chillies: I used Roasted Serrano Green Chillies (see image below) as I love the smokey heat from them but you can replace with any chilli you may have such as: pickled jalapeños, fresh diced red or green chilies or simply use a good pinch of dried chilli flakes. You also omit all together if chilli is not your thing!
❄️ Storage
FRIDGE:
The tuna filling can be made in advance for ease. Once prepared, transfer to an airtight container and store in the refrigerator for up to 2-3 days. Additionally store any leftover filling in the same manner.
This recipe can be doubled, tripled etc and stored for quick and easy lunches or snacks in the days ahead.
FREEZE:
I do not recommend freezing the tuna filling.
Serving suggestions
While this sandwich is satisfying and substantial on its own, I typically eat it on its own. However, if you’re looking for a more complete meal, especially for dinner, you might wish to serve a little something on the side. Here are a few suggestions for you:
- Side salad – a simple green salad or add some tomatoes, red onion and feta for extra flavour & colour.
- Pickles and/or coleslaw
- Hot baked chips or fries
- Kettle chips
- Sweet potato fries
- Soup – such as a classic tomato or vegetable
- Fresh fruit platter
You may also enjoy
If you enjoyed this Chilli Tuna Panini you may also like:
- The Best Tuna Sandwich
- Easy Steak Sandwich
- Thai Chicken Satay Baguettes
- Cheesy Carrot & Onion Sandwich (Must try!)
- Tuna Jalousie with Corn
- Salmon & Potato Cakes with Lemon Aioli Mayonnaise
Chilli Tuna Panini
Equipment
- Sandwich press
Ingredients
TUNA FILLING
- 185g can tuna in oil, drained and flaked
- ¼ cup good quality mayonnaise
- ½ red onion, finely diced
- 125g can corn kernels, drained
- 2 tablespoons chopped fresh dill
- 1 tablespoon roasted serrano green chillies, drained and roughly chopped (See Notes for substitutions)
- Salt and pepper, to taste
TO ASSEMBLE
- 2 Turkish bread rolls or pide loaf (If using the loaf style, cut into desired size)
- 1 cup grated tasty cheese
- 1 large handful baby spinach leaves
Instructions
TO MAKE FILLING
- Combine tuna, mayonnaise, onion, corn, dill and chillies in a bowl. Season to taste with salt and pepper. Mix well. Cover and chill if not using immediately.
TO ASSEMBLE
- Cut Turkish bread in half horizontally and lay out on a clean surface. Sprinkle bases with half of the grated cheese. Divide tuna mixture between each and spread out evenly. Top with baby spinach leaves and remaining grated cheese.
TO COOK
- Preheat your sandwich press according to manufactures directions. Place sandwiches onto the press and spray top of bread lightly with olive oil (optional).
- Cook the sandwiches for 5-6 minutes or until filling is heated through, cheese has melted and bread is crisp and toasted. Carefully remove to a plate, stand for 1 minute before slicing in half to serve. Serve with a side salad or chips if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - ROASTED SERRANO CHILLIES
I recently picked up some Gran Luchito serrano green chilies from Woolworths, although I couldn’t find them listed online. However, larger Woolies stores might still carry them. They’re also stocked at Harris Farm Markets and other select grocery stores. Let me tell you, these chilies are absolutely fantastic if you manage to snag them. They’re bursting with flavour, wonderfully smoky, and deliver quite a punch – in the best possible way! If you can’t find Gran Luchito chilies, don’t worry – there are alternatives. You can substitute with pickled jalapeño chilies or other chilies in brine, sliced fresh chilies, dried chilli flakes, or simply omit them altogether. Another option to consider is Safcol’s canned chilli tuna. While it’s a bit pricier, it’s truly remarkable and adds a delightful kick to your dish. If you opt for this chili canned tuna, be sure to drain the oil and finely chop the chilli that comes in the can, then fold it through your mixture. And just like that, you’re good to go!
Leave a Reply