I bought this wrought iron panini press back when I was studying in Melbourne, after seeing it on the counter of every street cafe I visited. This mean machine has elevated every sandwich I've made since, and has allowed me to create healthy quesadillas and warm wraps in mere minutes. Here's a full-proof tuna filling recipe, that can be used in sandwiches and wraps - pour together with an egg mixture over some potato slices and you've even got yourself a delicious tuna frittata!
Recipe serves 1. Prep time 5 minutes, total cook time 5 minutes.
INGREDIENTS
1 wholemeal wrap
1 can tuna in water
1/2 red capsicum
1/2 yellow capsicum
2 chopped chili padi
1 small red onion
3 cloves chopped garlic
1 teaspoon fish sauce
1 teaspoon chili powder or flakes
Mozzarella or cheddar cheese
White pepper to taste
DIRECTIONS
1. In a pan, fry garlic and onion until golden brown.
2. Add chili padi and capsicum, stir fry for 2 minutes or until capsicum is half cooked.
3. Drain and add in the tuna, stirring in the chili powder, white pepper and fish sauce to taste. Cook for 2 minutes or until the tuna is mixed in well with the capsicum. Set aside until ready to use.
4. On a plate, line half the wrap with the filling and cheese. Be careful to leave some space between the edges so that the filling does not overflow when pressed.
5. Close up the wrap into a semi-circle and place it on the panini press. Toast until golden brown, cut into 3 pieces and serve warm.
ALY'S COOKING TIPS
1. This tuna recipe can be kept aside in the fridge for up to a week. Make sandwiches, wraps and quesadillas throughout the week - no more excuses for an unhealthy meal!
2. You can use whatever vegetables are available in your fridge, or none at all. I find mushrooms, celery, carrots and cucumbers work well to give that extra crunch to the filling.
3. Canned tuna in olive oil can be used too, but I find the water alternative is healthier and fresher.