INGREDIENTS
- 20 thin slices of crustless white bread
- 2 cans of tuna in water drained
- 1 cup of mayonnaise
- 1/2 cup of chopped red onion
- 1/2 cup of chopped shallots
- 1/4 cup of chopped flat parsley
- 1 tbsp. of lemon zest
- 1 tbsp. of tiny capers drained
- 1 tbsp. of black olive paste (tapenade)
- pepper
- salt
PREPARATION
In a bowl combine tuna, onion, shallot, parsley, lemon zest and capers. In another container, do the same with the tapenade and the mayonnaise, then add it to the tuna mixture, stirring well. Season with salt and pepper. Refrigerate until ready to use. Fill each side of the sandwich with this mixture and cut into diagonal quarters.
