Italian Tuna and Black Olive Pesto Tramezzini

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. 1

   In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.

2. 2

   Cover and refrigerate until well chilled and ready to serve.

3. 3

   Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.

4. 4

   Spread the tuna mixture over half of the slices in a thin but even layer.

5. 5

   Cover with the remaining slices of white bread.

6. 6

   Before serving, remove the crusts with a serrated knife and slice diagonally.