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. ---------------------------------------------------------------------------
Nutrition
Ingredients
