Ingredients

• 2 (6 ounce) cans tuna in olive oil, drained and flaked
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 teaspoon grated lemon peel
• 2 teaspoons fresh lemon juice
• 1 tablespoon capers
• 1 tablespoon finely chopped parsley
• salt
• fresh ground black pepper
• sliced avocado
• sliced tomatoes
• 8 slices seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)
• 2 tablespoons diced red onions
• 2 tablespoons finely chopped kalamata olives