INGREDIENTS
2 cans chunk light tuna in olive oil (drained)
2 tablespoons capers
4 tablespoons chopped fresh parsley
4 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
1 pinch red pepper flakes
1 pinch black pepper

DIRECTIONS
In a small bowl, combine 2 cans chunk light tuna in olive oil (drained),
2 tablespoons capers, 4 tablespoons chopped fresh parsley, 4 tablespoons
extra-virgin olive oil, pinch red pepper flakes, and 2 teaspoons finely grated
lemon zest, keeping tuna as chunky as possible. Serve on baguette slices
at room temperature; sprinkle with cracked black pepper.

NUTRITION

  • Calories 310
  • Total Fat 10 g
  • Saturated 2 g
  • Polyunsaturated 5 g
  • Monounsaturated 3 g
  • Trans Fat 0 g
  • Potassium 1,050 mg
  • Total Carbs 30 g
  • Sugars 5 g
  • Dietary Fiber 8 g
  • Protein 23 g
  • Cholesterol 10 mg
  • Vitamin A 0%
  • Vitamin C 0%
  • Sodium 1,020 mg
  • Calcium 0%
  • Iron 0%

Serves 1 cup

Recipe courtesy of Chef Vizzina, Executive Chef and Presiden of Campus Dining
at Samford University