Lemony Tuna Melt Panini | Oregonian Recipes

Ingredients

• 1 tablespoon lemon juice
• 1/4 teaspoon grated zest
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 1 6-ounce can local tuna, juices reserved
• Salt and freshly ground black pepper
• 1 tablespoon finely minced red onion
• 1 tablespoon rinsed, drained and minced capers
• 1 tablespoon finely chopped fresh parsley
• 4 1/2-inch-thick slices firm, good quality bread, such as rye, sourdough or whole wheat
• 8 thin slices gruyère or mild provolone cheese (about 4 ounces total)