Ingredients:

  • 3 (5 oz) cans High-Quality Tuna (packed in olive oil), thoroughly drained
  • 2 stalks Celery, finely chopped
  • 1/4 cup Red Onion, finely minced
  • 1/3 cup Mayonnaise (full fat)
  • 1 teaspoon Fresh Lemon Juice
  • Salt and Black Pepper, To taste
  • 1/3 cup Store-Bought Basil Pesto (good quality)
  • 2 tablespoons Mayonnaise (full fat) for spread
  • 1/4 teaspoon Garlic Powder
  • 4 Ciabatta Rolls or Focaccia (sandwich-sized)
  • 8 slices Provolone Cheese, sliced
  • 2 tablespoons Unsalted Butter (or olive oil) for grilling

Instructions:

  1. Prepare and Drain the Tuna: Open the cans of oil-packed tuna. Transfer the tuna to a fine-mesh sieve and press gently to remove excess oil. Flake the drained tuna lightly with a fork in a medium bowl.
  2. Create the Tuna Mix: Add the chopped celery and minced red onion to the flaked tuna. Stir in the 1/3 cup of mayonnaise and the fresh lemon juice. Taste the mix and season generously with salt and pepper. Set aside.
  3. Whisk the Creamy Genovese Spread: In a small bowl, combine the basil pesto, 2 tablespoons of mayonnaise, and the garlic powder. Whisk until smooth and uniform. Adjust seasoning if necessary.
  4. Assemble the Sandwiches: Carefully slice the ciabatta rolls horizontally. Apply a generous layer of the Genovese spread to the inside top and bottom of each roll. Place two slices of Provolone cheese on the bottom half of the bread. Spoon 1/4 of the tuna mixture evenly over the Provolone. Top with the remaining half of the roll.
  5. Grill and Press (The Melt): Preheat your panini press to medium-high heat, or heat a heavy skillet/griddle over medium heat. Spread the outside of the sandwiches with a thin layer of butter or brush with olive oil. Grill the sandwiches for 4–6 minutes in the press, or 3–4 minutes per side in the skillet with a heavy weight, until golden brown and the cheese is fully melted. Remove from heat, rest for 30 seconds, and serve immediately.