Italian Tuna And Black Olive Pesto Tramezzini

• 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

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.

italian canned tuna, caperberries, lemon, red chili pepper, black olive pesto sauce, white bread

Taken from www.food.com/recipe/italian-tuna-and-black-olive-pesto-tramezzini-286150 (may not work)