The day began with a press check with Margaret and Jarrod and then on to breakfast at Mimi's Cafe. I tried my best to live up to my promise of heart healthy choices this week. Still...I was a little bad. I ordered two eggs fried hard. They came with a low fat blueberry muffin, home fries, orange juice and coffee. I saved the muffin for later. Mid afternoon lunch was the fruit and cheese tray from Starbucks and another cup of coffee. For dinner I made a Tuna Panini and Healthy Choice Chicken Rice soup. The panini recipe came from the latest edition of Cooking Light magazine. It was low on fat, but high on taste and very simple to make.
Tuna Panini
3 T. finely chopped red onion
3 T. organic canola mayonnaise
1 tsp. grated lemon rind
1/4 tsp. fennel seeds, crushed
1/4 tsp. freshly ground black pepper
2 (5 ounce) cans albacore tuna in water, drained and flaked
8 slices sourdough bread
4 (1/2 ounce) slices provolone cheese
Cooking spray
1. Combine first seven ingredients in a medium bowl, stirring well to coat. Place 4 slices of bread on a flat service. Top each with a slice of cheese. Divide tuna mixture evenly between the bread slices. Top each serving with the remaining bread slices.
2. Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan and top with a panini press or another heavy skillet. Cook 3 minutes on each side or until lightly browned.
Serves Four.
I only made two sandwiches and saved the rest of the tuna mixture for another day. The fennel seeds and lemon zest added a nice flavor to the tuna.
Many hugs,
Kathy
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