Servings: Makes 4 servings
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 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.
From the December 2004 issue of O, The Oprah Magazine
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