• 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 black pepper

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.