Tuna & Artichoke Panini

I own a few Giada De Laurentis cook books - most of which are signed thanks to my wonderful mother-in-law Marie who has spent many hours on line to have a face to face with Giada.  I love her recipes since they are so close to home and all so very simple. I was at the market today and saw the most gorgeous loaf of ciabbata bread.  It just looked so inviting! I had this Tuna Artichoke Panini recipe that I loved which is inspired by Giada's recipe (which you can find by clicking HERE)...mine doesn't use Olives since the husband isn't a fan.  Now, I haven't tried her actual version..but mine is pretty darn good!  You'll be surprised at how easy this is! This recipe serves 2...you may get 4 servings but we REALLY liked it :-)

• 1/2 Can Chick Peas, drained
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Garlic Clove (more if you are a fan!)
• 1/2 tsp. Lemon zest
• 2 Tbsp. Mayonnaise
• 1 Can of Italian Tuna, such as Cento
• 1/2 Can Artichoke Hearts -or- 1/2 jar marinated artichoke hearts, chopped
• Arugula
• Plum Tomato, sliced and salted
• 1 Lemon
• Salt
• Pepper

1. In a small food processor combine chick peas, olive oil, garlic and lemon zest until smooth. If you find it to be too thick, add a little more olive oil
2. Add mayonnaise and blend until well blended
3. In a small bowl, combine tuna and artichokes - if you use tuna in water or canned artichoke hearts you may need to add a little olive oil to this so that it isn't too dry
4. Add juice of half of a lemon, salt and pepper to the tuna artichoke mixture
5. Cut yourself a nice piece of ciabbata bread and spread your chick pea mixture liberally on both sides
6. On one slice, place 3 slices of tomato and a few leaves of arugula 
7. Place a heaping spoonful of the tuna artichoke mixture on top of this, top with the other piece of bread and....ENJOY!!!

I served this with sliced tomato drizzled with a little olive oil and seasonings - such a light and refreshing meal!