Italian Tuna and Black Olive Pesto Tramezzini

Total Time
15mins
Prep 15 mins
Cook 0 mins

Something different for the lunch bag.

Ingredients Nutrition

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.

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