Italian Tuna and Black Olive Pesto Tramezzini |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Something different for the lunch bag. Ingredients:
8 ounces italian canned tuna |
1/4 cup caperberries, stems removed, roughtly chopped |
1 lemon, juice of |
1/4 teaspoon red chili pepper flakes |
8 tablespoons black olive pesto sauce (black olive pesto) |
8 slices white bread |
Directions:
1. In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
2. Cover and refrigerate until well chilled and ready to serve.
3. Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
4. Spread the tuna mixture over half of the slices in a thin but even layer.
5. Cover with the remaining slices of white bread.
6. Before serving, remove the crusts with a serrated knife and slice diagonally.
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