2 (5-ounce) cans chunk light tuna, drained (see NOTE)
1/2 cup (about 2 ounces) crumbled feta cheese
3 tablespoons chopped marinated artichoke hearts (about 5 hearts)
2 tablespoons minced red onion
2 tablespoons chopped pitted kalamata olives (8 to 10 olives)
2 teaspoons capers, rinsed and chopped
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper, to taste
2 teaspoons extra-virgin olive oil
8 slices whole-wheat or white bread

DIRECTIONS
Set four 15-ounce cans of any food and a medium skillet by the stove.

Place the tuna in a medium bowl and flake with a fork. Add the feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (a generous 1/2 to 3/4 cup on each). Top with the remaining bread.

In a large nonstick skillet over medium heat, heat 1 teaspoon of oil until just shimmering. Place 2 panini in the pan. Place the medium skillet on top of the panini, then add the cans to that skillet to weigh it down.

Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, about 2 minutes more.

Repeat with another 1 teaspoon oil and the remaining panini. Serve immediately.

(Photo by Marvin Joseph/The Washington Post)