This can be served as a side or 2 for a main course:

Ingredients:

7 oz Callipo Solid Light Tuna in Olive Oil

1-2 oz 274th Il Novello EVOO

2 oz Chopped Flat Leaf Parsley (half bunch)

1 oz Salted Capers (rinse well)

3 oz chopped Vidalia onion (half onion)

1 oz lemon juice

Zest of 1 lemon

2 oz Pitted Taggiasca Olives cut in half

2 oz Chopped Roma Tomato

Pinch crushed red pepper Calabrian

Pinch Sale Di Cervia medium grind

Instructions

Drain tuna

Add all wet ingredients.

Add all dry ingredients.

Stir together.

Add tuna once drained

Fold in tuna.

Serve on country baguette or your preference of bread. Pressed hot or room temperature.