Dairy-Free Tuna Panini
Savor the classic comfort of a tuna sandwich with a flavorful twist in this Dairy-Free Tuna Panini recipe! Perfect for lunch or a quick dinner, this recipe features a creamy yet light tuna filling made with dairy-free mayonnaise, Dijon mustard, and a zing of fresh lemon juice, complemented by crunchy celery and red onion. Sandwiched between slices of your favorite dairy-free bread, the panini is layered with vibrant baby spinach or arugula and juicy tomato slices for added freshness. Whether grilled with a panini press or crisped up in a skillet, this golden, perfectly toasted sandwich is a satisfying and allergy-friendly option that’s ready in just 15 minutes. Ideal for those seeking a dairy-free alternative, this easy recipe is packed with protein, bursting with flavor, and sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna (in water)
- 3 tablespoons Dairy-free mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Celery, finely diced
- 2 tablespoons Red onion, finely diced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices Dairy-free bread (ciabatta or sourdough works well)
- 2 teaspoons Dairy-free butter or margarine (optional, for grilling)
- 0.5 cups Fresh baby spinach or arugula
- 4 slices Sliced tomato
Instructions
Drain the canned tuna thoroughly and transfer it to a medium-sized bowl.
Add dairy-free mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and black pepper to the bowl. Mix well until all the ingredients are evenly combined.
Preheat a panini press or a non-stick skillet over medium heat.
Lay out the dairy-free bread slices. Spread the tuna mixture evenly onto two of the slices, ensuring you leave a little room at the edges.
Top the tuna mixture with fresh baby spinach or arugula and lay two slices of tomato on each sandwich.
Place the remaining bread slices on top to form sandwiches.
If desired, spread a thin layer of dairy-free butter or margarine on the outside of the bread for a crispier finish during grilling.
Place the sandwiches on the preheated panini press or skillet. If using a skillet, press down gently with a spatula or use another heavy pan to flatten the sandwiches slightly.
Grill for 2-3 minutes on each side or until the bread is golden brown and crispy.
Remove the paninis from the grill or skillet and allow them to cool slightly before cutting in half and serving.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 139 mg | 11% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
