Italian Tuna and Black Olive Pesto Tramezzini

ratherbeswimmin''s Note:

Something different for the lunch bag.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 tramezz ...

• 8 ounces italian canned tuna
• ¼ cup caperberries , stems removed, roughtly chopped
• 1 lemon, juice of
• ¼ teaspoon red chili pepper flakes
• 8 tablespoons black olive pesto sauce (recipe #227826)
• 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.