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Tuna and Black Olive Butter Tramezzini

6 1/2 ounces imported canned tuna in olive oil
4 tablespoons unsalted butter -- softened at
3 small anchovies -- chopped
2 teaspoons black olive pesto
1 tablespoon capers
12 slices high-quality white bread


Place tuna, butter, and anchovies in a blender or food processor and blend until mixture is smooth and fluffy.

Transfer spread to a small bowl. Stir in the black olive pesto and capers.

Trim the crusts from the bread. Spread the mixture on half of the bread slices. If desired, cut the tramezzini in squares of triangles, and serve with before-dinner drinks.

Makes 4 tramezzini or 24 appetizers.


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