Raise your hand if you need something new in the rotation?
Sweetpotatoasts and lettuce boats are great but…ya know…Variety is the spice of life. This pepper panini is my new favorite!
Make it with turkey, leftover steak, chicken or whatever you have ✌🏼
For someone who can’t do mayo, this tahini harissa sauce is the little black dress of my sauce world. If you aren’t familiar with harissa, you can buy it in most grocery stores. It is a hot chili pepper paste that breathes life into anything.
And tahini? Oh man, you gotta make friends with the silky sesame seed sauce. So, I use this sauce on salads, as a dip, or to mix up a tuna/salmon salad, or egg salad for Nick.
Ok, ok, here we go.
Tuna Tahini Pepper Panini
Tahini Harissa Sauce
1/3 Cup + 1 Tbsp tahini
1/3 Cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup water
2.5 Tbsps. harissa
1/2 tsp. finely grated lemon zest,
6 cloves roasted garlic
Salt and pepper to taste
BLEND all ingredients, store for up to a week.
Make a Tuna Tahini Pepper Panini:
½ tsp avocado oil to season the grill pan
1 red, orange, or yellow bell pepper, halved, seeded
1 can of @wildplanet tuna
+ any tuna additions, use what YOU love (I love pickles*, fennel, and parsley) *make sure they are compliant
+ a healthy serving of the sauce – you know how you like it
MIX up the tuna salad to your preferences.
FILL the pepper, and sandwich together.
PREHEAT a grill pan OR a cast iron over medium heat.
OIL the grill pan.
PLACE pepper on oiled pan, pressing down on the top with another heavy pan to smush and flatten a bit.
COOK for 2-3 minutes until grill marks sear in and pepper has softened.