Italian Tuna And Black Olive Pesto Tramezzini - cooking recipe

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

Preparation

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.