1. In a bowl, combine the tuna, caperberries, lemon juice, red chile flakes, and black olive pesto; use a fork to flake the tuna and thoroughly mix the ingredients; chill until ready to use. 2. Preheat a panini grill. 3. Slice off the domed tops of the ciabatta bread; the rolls should now be about 1 inch thick; split rolls horizontally. 4. Spread a thin layer or the tuna mixture over the bottom halves of the rolls. 5. Follow with the oven-roasted tomatoes, about 3 slices per sandwich. 6. Sprinkle a fistful of chopped arugula over each panino; drizzle with olive oil; season with salt and pepper. 7. Grill each sandwich for about 3 minutes until the bread is a light golden brown and the filling is warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
