Directions:
- In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
- Cover and refrigerate until well chilled and ready to serve.
- Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
- Spread the tuna mixture over half of the slices in a thin but even layer.
- Cover with the remaining slices of white bread.
- Before serving, remove the crusts with a serrated knife and slice diagonally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.38 Kcal (1115 kJ) | ||
| Calories from fat | 131.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 23% | |
|---|---|---|---|
| Cholesterol | 14.36mg | 5% | |
| Sodium | 410.56mg | 17% | |
| Potassium | 156.16mg | 3% | |
| Total Carbs | 17.5g | 6% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 12.89g | 26% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.3mg | 13% | |
| Calcium | 287.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 232.78 Kcal (975 kJ) | ||
| Calories from fat | 115.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.79g | 23% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 5% | |
| Sodium | 358.78mg | 17% | |
| Potassium | 136.46mg | 3% | |
| Total Carbs | 15.29g | 6% | |
| Sugars | 1.89g | 9% | |
| Dietary Fiber | 3.19g | 15% | |
| Protein | 11.27g | 26% | |
| Vitamin C | 8.1mg | 15% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 2mg | 13% | |
| Calcium | 251.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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