Tuna is a substitute that, at least to my knowledge, you have to make on your own. There are no tuna substitutes in the store that I’m aware of. So, depending on what the type of tuna is, you use different things and techniques. I’m using tofu “steaks” here done tuna-style, though you could mix it all up and do a tuna salad panini if you prefer.
3 Tbsp. finely chopped red onion
2 Tbsp. mayonnaise
1 tsp. grated lemon rind
1/4 tsp. fennel seeds, crushed (optional)
1/4 tsp. freshly ground black pepper
3 slices “bacon,” cooked and crumbled (I used my bacon substitute of 1/2 C mushrooms marinated in olive oil, pepper and bacon salt, baked at 375F until crispy…about 10 minutes)
1 container tofu, baked tuna style (recipe follows)
8 slices sourdough bread
4 slices provolone cheese
Combine first 6 ingredients in a bowl. Place 4 bread slices on flat surface; top with 1 cheese slice. Divide “tuna” evenly among slices. Spread mayo mixture on second bread slice. Top each serving with that bread slice.
Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan and top with another heavy skillet. Cook 3 minutes per side or until lightly browned.
Yields 4 servings.
Adapted from Tuna Panini recipe in January/February 2010 issue of Cooking Light.
Tuna-style Baked Tofu
1 block firm or extra-firm tofu, well pressed and cut into four equal slices
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. basil
1/2 tsp. thyme
salt and pepper to taste
Mix marinade ingredients and transfer marinade to ziploc bag and add tofu. Allow to marinate overnight or at least 4 hours. Bake at 375F for 20-25 minutes, turning halfway through and basting with extra marinade.
Win! This is seriously good. I actually forgot the “bacon” on my first sandwich. I added it to the second, and that was delicious, too. But it didn’t even need it. This is so good and so easy. I used my stove-top grill plate and a saute pan to “panini” grill the sandwiches. It worked fantastically. I love this sandwich. My favorite way to do baked tofu is a sesame-soy blend, but this lemon-basil style is really good on this sandwich. I may do that style more often.
This post is linked at Made by you Monday, Meatless Mondays, Homemaker Monday, My Meatless Monday, Mouthwatering Mondays, Happy Homemaker Monday, Menu Inspiration Monday, Just Another Meatless Monday, Delectable Tuesday, Tuesdays at the Table, Hearth and Soul, Tasty Tuesdays, Watch my Weight Wednesday, Gold Star Wednesday and Ultimate Recipe Swap.