Ino on Bedford Street Tuna with Black-Olive-Pesto Panini (George Foreman grill)
Source: Ino on Bedford Street via New York Times Magazine
Yield: 3 to 4 servings

For the pesto:
1 cup Gaeta or other pungent black olives, pitted
10 caper berries, stems removed
1 lemon, zest and juice
1 cup olive oil

For the sandwiches:
16- to 8-ounce can Italian tuna
6 caper berries, stems discarded, sliced into thin disks
2 tablespoons olive oil
1 teaspoon Champagne vinegar
1 tablespoon lemon juice
Pinch red pepper flakes
3to 4 ciabatta rolls.

Combine the pesto ingredients in a blender or food processor and blend until just a bit chunky.

Combine the tuna, caper berries, olive oil, vinegar, lemon juice and pepper flakes in a bowl and toss. Slice off the top third of the ciabatta rolls and discard. Split the remainder of each roll and use 2 tablespoons of the pesto to spread on both halves of each roll. Place 1/3 cup of the tuna mixture inside.

Grill in a preheated sandwich press or a George Foreman grill until nicely browned, 3 to 6 minutes. Serve warm or at room temperature.