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Photo of Elevated Mediterranean Tuna Sandwich

Elevated Mediterranean Tuna Sandwich

Recipe by Iron Chef @catcora

This Elevated Mediterranean Tuna Sandwich, created by Iron Chef Cat Cora in collaboration with Wild Planet, transforms simple ingredients into something truly special. Wild Planet's sustainable skipjack tuna gets mashed with creamy avocado and briny Kalamata olives, creating a filling that's both rich and bright. The genius lies in the warm, crispy pita with melted feta that contrasts beautifully with the cool, fresh filling and crisp vegetables. Quick-pickled red onions add tangy brightness that ties all the Mediterranean flavors together, making this sandwich feel restaurant-worthy while remaining achievable at home.

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Image of Elevated Mediterranean Tuna Sandwich

Elevated Mediterranean Tuna Sandwich

@catcora

Rated 5.0 stars by 1 users

Category

Tuna recipes

Prep Time

20 minutes

Cook Time

5 minutes

Recipe by Iron Chef @catcora

This Elevated Mediterranean Tuna Sandwich, created by Iron Chef Cat Cora in collaboration with Wild Planet, transforms simple ingredients into something truly special. Wild Planet's sustainable skipjack tuna gets mashed with creamy avocado and briny Kalamata olives, creating a filling that's both rich and bright. The genius lies in the warm, crispy pita with melted feta that contrasts beautifully with the cool, fresh filling and crisp vegetables. Quick-pickled red onions add tangy brightness that ties all the Mediterranean flavors together, making this sandwich feel restaurant-worthy while remaining achievable at home.

Ingredients

    For the Tuna Salad

  • 1 (5oz) can Wild Planet Skipjack Wild Tuna

  • ½ ripe Avocado (or whole avocado if desired)

  • 6-8 Kalamata Olives, pitted and chopped

  • 1 Tbsp Fresh Dill, chopped

  • 1-2 Tbsp Fresh Lemon Juice

  • 1-2 Tbsp Olive Oil

  • Salt and Pepper to taste

    • For the Panini

  • 1 Pita Bread

  • 1 thick slice Feta Cheese

    • For Garnish

  • 3 slices Cucumber

  • 3 slices Vine-Ripened Tomatoes

  • 1 Tbsp Pickled Red Onions (recipe below)

  • Edible Flowers (optional)

    • For Quick Pickled Red Onions

  • 1 large Red Onion, thinly sliced

  • ½ cup Apple Cider Vinegar (or white vinegar)

  • ½ cup Hot Water

  • 1 Tbsp Sugar

  • 1½ tsp Salt

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Directions

    Make the Tuna Salad

    1. Add tuna and avocado to a plate or bowl

    2. Mash together until creamy but slightly chunky

    3. Stir in chopped Kalamata olives

    4. Add chopped dill

    5. Mix in lemon juice and olive oil

    6. Season with salt and pepper to taste

    7. Aim for spreadable, slightly chunky texture

    Toast the Feta Panini Base

    1. Slice pita in half and open to create a pocket

    2. Place feta slice inside pita

    3. Place in panini press

    4. Toast until bread is golden and crisp and feta is warm and slightly softened

    Assemble the Sandwich

    1. Carefully open warm pita

    2. Spoon in tuna-avocado mixture

    3. Layer with sliced cucumbers, tomatoes, and pickled red onions

    4. Garnish with edible flowers if desired

    5. Serve immediately

    For Quick Pickled Red Onions

    1. Slice red onion very thinly

    2. In a bowl or jar, mix vinegar, hot water, sugar, and salt

    3. Stir until dissolved

    4. Add onion slices to liquid

    5. Press down to submerge fully

    6. Let sit 15-30 minutes for light pickle (best after 1+ hour)

    7. Store in refrigerator up to 1-2 weeks

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