Panini by Carlo Middione

Author:Carlo Middione [Middione, Carlo]
Language: eng
Format: epub, mobi
ISBN: 9781607743804
Publisher: Ten Speed Press
Published: 2012-01-24T21:00:00+00:00

PANINI WITH TUNA SAUCE AND SAUTÉED ONIONS

PANINI AL TONNATO E CIPOLLA IN PADELLA

serves 4

Traditionally, tonnato (tuna) sauce is slathered on sliced, poached leg of veal, arranged on a large platter. But it is so good, I find people also enjoy it other ways, as a dip or in these panini. Serve with a chilled dry white wine.

CONTORNO: Sliced tomato dressed with sea salt, freshly ground black pepper, dried oregano, and a splash of red wine vinegar.

¼ cup extra virgin olive oil

1 large onion, sliced fairly thin

1 (6-ounce) can imported Italian tuna packed in olive oil

⅓ cup mayonnaise

3 tablespoons capers, drained

4 ciabatta rolls, halved lengthwise, or 1 (16-ounce) ciabatta loaf, cut crosswise into quarters, then halved lengthwise

In a heavy skillet, heat the olive oil over medium heat. Add the onion, decrease the heat to low, and sauté, stirring and tossing often to coat the onion with oil. In about 15 minutes the onion should be golden brown and tender. Remove from the heat and set aside.

In the jar of a blender or the work bowl of a food processor fitted with the metal blade, add the tuna with its oil and the mayonnaise and blend about 1 minute, until well mixed but still slightly coarse. Add the capers and mix again for 1 more minute.

Preheat a panini press to medium-high. Spread the bottom halves of the rolls with tuna sauce, then top with onion. Cover with the roll tops. Grill until the bread is hot, golden, and marked by the grill, about 8 minutes. Cut each panino in half and serve warm.

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