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Chimichurri Tuna Melt Panini

Chimichurri Tuna Melt Panini

Richard Bewley
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Brunch
Cuisine Central European
Servings 2 people


  • 4 tbsp Chimichurri sauce
  • 2 Panini breads sliced in half
  • 1 medium red onion thinly sliced into rings
  • 0.5 tbsp extra virgin olive oil
  • 2/3 tin tuna steak in sping water drained
  • chedder cheese thinly sliced


  • Preheat panini press/ grill
  • Carefully slice the panini breads in half, folding out. Spoon 1tbsp Chimichurri sauce on each side of the bread, leaving a 5-10mm gap towards the outer edge.
  • Place the thinly sliced onion rings on the bottom half of the the bread.
  • Carefully spoon around 1/3 tin drained tuna (per panini) on top of the onions, maintaining a gap around the outer edges.
  • Place thin slices of cheddar cheese on top of the tuna.
  • Fold over the top of the panini, and uses your fingers rub in a little olive oil over the top. Season with freshly ground salt and pepper.
  • Place in sandwich toaster/grill, close the lid and press down. Cook for 5 minutes or so, or until the top of the panini is firm and first and crispy, and the contents start to ooze out of the sides.
  • Remove from panini press /grill, slice in half, and serve.


There are many panini presses / grills available and plenty of options/ brands available to cater for any budget. Whilst in the higher price bracket, I bought the Tefal Optigrill Plus 2 years ago, and have no regrets. I wanted something which was sturdy, quick to heat, and dishwasher safe.
My only slight niggle is that it takes a fair amount of space to store - but what doesn't these days!
Tried this recipe?Let us know how it was!