- 2 6-ounce cans of tuna packed in water (drained)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon black pepper
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 1 tablespoon capers, roughly chopped
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 8 slices sandwich bread
- In a medium bowl, combine the tuna, oil, pepper, parsley, capers, and lemon zest and juice.
- Form sandwiches with the bread.